These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Sunday, January 5, 2014
Calzones -- Saturday Night's Special
This evening one of my sons and my daughter were here for dinner and they decided they wanted to order "pizza out". Hubby and both of them got calzones from "Mellow Mushroom"...a local pizza place. While hubby went to pick it up, I proceeded to make myself a pizza so it would be ready by the time he got back (it took them 40 minutes to make). I decided to make myself another white pizza like I made this past week since it was so good (filled with provolone, mozzarella, Parmesan, diced pepperoni and roasted tomatoes). As I was spreading the crust out and topping it, I decided to go ahead and convert it into a calzone by using the parchment paper to flip it over and gently tease the top half of the dough off of my parchment paper and pat it into place. It turned out great and I had the exact same meal that they did...only mine was grain free (and better)! I snapped a quick photo for you to see. I love being able to go "toe to toe" with them on the kind of things most think are impossible to enjoy once you go grain free. I refuse to feel deprived or left out. Enjoy!
Wonderful that you could enjoy your grain free Calzone, while the rest of your family enjoyed theirs.
ReplyDeleteI've never trying making your Calzones, I have now copied the recipe to make one of these days.
Hi Sami -- Happy New Year! Thanks. The first time you make it, it may seem a little tricky (you have to sort of lightly separate the top half of the dough using a rubber spatula after folding it over. But any little tears can easily be pressed close. The biggest tip is not to over-stuff it because that will tear the delicate dough more than anything. :-)
ReplyDeleteHi GG, just wanted to let you know that the *read more* feature has been missing the last 2 posts!
ReplyDeleteBarbara.
Thanks, Barbara! :-)
ReplyDeleteLooking for the recipe
ReplyDeleteHi there -- I used my regular pizza crust recipe to make this one tonight -- but here is a link another crust recipe that I used to make one several months ago (recipe included on this one). http://www.gourmetgirlcooks.com/.../friday-nights...hope that helps!
ReplyDelete