Name: Calzone
Cook time: 25 min
Ingredients: 1 Trader Joe's refrigerated gluten-free pizza dough; olive oil (use what you need to paint the top of the calzone ); corn meal (use a little when rolling out the dough ); 1 cup cheese (shredded ); 6 meat balls Trader Joe's precooked gluten-free chicken meatballs (cut in half); pepperoni; pizza sauce (for serving )

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This recipe was inspired by the new Trader Joe’s meatball calzone that is currently in stores, obviously, for gluten-reasons, I can’t try this.

There was a debate (in my head) about baking this with the sauce (would that be a Stromboli?) but I was concerned that the dough wouldn’t bake completely with the sauce inside. So, I entered the “Calzone Zone” (that’s a Parks and Recreation reference) and this turned out really, but we ate too much.

This recipe uses Trader Joes’s refrigerated gluten-free pizza dough. This makes things a little quicker. If you have a crust you love feel free to use your own.

I imagine that this will be highly flexible, but be careful if you want to add a lot of high-water veggies. I realize I didn’t use any veggies in this one but this was an experiment and I told my husband we were going to eat it if it turn out well or not so I went with meats and cheese, which is a a sure winner with him.

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Calzone

A quick calzone using premade gluten-free pizza crust

Course Main Course

Cuisine Italian

Keyword calzone, pizza

Cook Time 25

Servings 4 people

Ingredients

Dough

1 Trader Joe's refrigerated gluten-free pizza dough
olive oil use what you need to paint the top of the calzone
corn meal use a little when rolling out the dough

Filling

1 cup cheese shredded
6 meat balls Trader Joe's precooked gluten-free chicken meatballs cut in half
pepperoni

For Serving

pizza sauce for serving

Notes

Follow the directions on the pizza dough package to ensure that the pizza dough is ready to work with.

Preheat the oven to 425 degrees.

Sprinkle approx a tablespoon of cornmeal on the surface where you roll out the pizza dough (I used parchment paper). Spread out the cornmeal across the surface.

Rub your rolling pin with a thin layer of olive oil

Place the pizza dough on the surface that is covered with cornmeal. Use the rolling pin to roll out the pizza dough into a 12-inch circle.

Cut the chicken meatballs in half and put them on half of the rolled-out dough, make sure to leave a half-inch of dough around the edge (this is where you will seal the calzone).

Add your cheese and pepperoni on top of the meatballs. Make sure to only cover half of the pizza dough circle.

Lift and fold the empty side of the round of dough over the meatball/cheese. Press the two layers of the edge of the dough together. We do this so the cheese does not escape. If it’s not sticking together, wet your finger tip and spread it along the edge of one side of the dough and press the dough together to seal.

Using a knife, cute three venting holes on the top of the calzone.

Cover the calzone with a thin layer of olive oil (spray works great here).

Place on a pan and bake in the preheated oven. I baked my calzone with the parchment paper and the bottom of the calzone did get crisp.

Bake for 20-25 minutes.

Remove from the oven when the calzone looks brown and crispy! Allow to cook for 10 minutes before slicing.

Serve with pizza sauce for dipping!

Gluten Freely

Gluten-free Calzone