Recipe Tuesday: Gluten Free Ham and Cheese Calzone

This recipe is out my desperation for something other than pizza that seemed "normal". Bob's Red Mill GF Pizza Crust Mix ($4.16 at Bob's Red Mill and available at some HEBs) has become a regular fixture in my home, but each package makes two 12 inch pizzas. You can only eat so many pizzas! So I went on a search for something to do with the other half of the dough. I modified a few other recipes and was pleasantly surprised when this came out right the first try. The next time I do it I will try making four calzones, as one of these big boys fed two adults and one hungry toddler. While the filling suited my family's taste, this could be easily modified to anyone's tastes, as long as there is something to keep the filling from drying out (IE cheese, dressing, sauce, etc). Enjoy!

Ham and Cheese Calzone

Preheat oven to 350F deg

1/2 pound cooked pork, cubed
1 1/2 cup cooked broccoli
2 cups shredded cheese
1/2 cup Ranch dressing, or dressing of choice

1/2 package Bob's Red Mill Pizza dough(follow directions on label)


Also:
Lightly Greased baking sheet
LARGE cutting board
Plastic Wrap
Large bowl
Mixing Spoon

Brown pork in pan with spices of choice, I used salt, pepper, ground mustard and balsamic vinegar.

In large bowl combine broccoli, cheese, cubed pork. Mix well. Add ranch dressing, mix until all is thoroughly coated. Set aside

On a large cutting board, layout a large piece of plastic wrap, app. 1 ft long. Place 1/2 of dough on plastic(it helps with removal later if the underside is slightly wet before it is placed). With wet hands, press as flat as possible without misshaping too much.


Rinse hands of "slimy" feeling, with wet hand, make smooth semicircular motions while pressing out, turning the board to keep the dough even.

Smooth until about 1/8" thick, with edges thinner. Place 1/2 contents of bowl on one side of the dough, leaving 1/2" from edge free.

On the free side of dough, take the corners of the plastic wrap and gently, but firmly pull to cover filling.

Press on the edges of the dough through the plastic to seal. Carefully pull plastic back from the top, and gently cradle in both hands as if a newborn.

Carefully rotate until you can lay it on the greased pan, as it stays where it lands! Repeat process for second calzone, using a new sheet of plastic wrap.

Bake at 350 deg. for 30 minutes