Kiwi Gluten Free Calzone

(christchurch)

Here is a tasty Recipe a friend gave me the other day, she has adapted it from a Foodtown Magazines Recipe.

A Calzone for those of you who are unfamiliar with the concept, is kind of like an inside out pizza... full of tastey goodness with a breaddy outside.

Ingredients

Bread

500g gluten-free bread mix
2 tsp GF instant dried yeast granules.
1/4 cup oil
500ml water (quite warm, but not hot)

Bread (makes 2 rounds, feeds approx 4 people):

Filling

What you fill you calzone up with is up to you... and please submit your adaptations below with your comments, I would love to hear what people are doing with there calzone.

Here is my Favourite Ingredients

1 container of Sweet Chilli Chunky Dips Pesto(135g)
1/2 cup chopped ham
1/2 cup grated mozzarella
1 Spring Onion
1 Can of Gluten Free Spaghetti

Instructions

Preheat oven to 220C

Prepare two oven trays for each load with baking paper or a baking sheet to avoid sticking.

Put flour, yeast, oil and water into an electric mixer bowl then beat for around 8 minutes until the mixture is smooth... Be sure not to overwork the dough.

You will seperate the mixture into four parts.

Pour 1/4 of mixture onto each tray - making a circle on each about one hand span wide, or slightly bigger.

Sprinkle fillings (of your choice) onto each circle. leaving 2cm around the edge clear.

Pour another 1/4 of the mixture over each circle. Spread carefully with a knife, making sure all edges are sealed so your delicious fillings do not spill out.

Brush top of each calzone lightly with a little oil, sprinkle with herbs or cheese if you wish.

Bake for 25-30 minutes.

When using pesto the oil can be messy and burn... so be careful when handelling your calzone! Be sure to clean up any drips as it can make a real mess of your oven and calzone.

Happy Munching!