|Just flipped over and sealed...waiting for egg wash|
|Brushed with egg wash and sprinkled with shredded cheese; ready to pop in the oven|
Calzones (Wheat/Grain Free)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Dash cayenne pepper, optional
Preheat oven to 400 degrees F. Mix dry ingredients together; make a well in the center of the bowl and add wet ingredients; mix well until a dough forms. If your dough is still too wet, add additional grated Parmesan cheese until dough is stiffer (it will be a bit sticky). Let the dough sit for about 5 minutes to thicken. Place dough on a baking sheet or cookie sheet lined with greased parchment paper or foil (I use either Reynolds non-stick foil or parchment paper, lightly brushed with olive oil). If you use parchment paper, it will make it easier to flip the dough over to make the calzone.
Press the dough out with a rubber spatula (to keep it from sticking) into an approximate 10-11" circle (try to make the circle on one side of the baking pan so you can flip it over towards the center of the pan). Sprinkle shredded cheese of your choice evenly over the top of 1 half of the dough; top with pre-cooked toppings, a little more shredded cheese and red pepper flakes (optional). Carefully slide your hand under the parchment paper under the half of the crust nearest the outer end/edge of the pan and gently but quickly fold over the dough towards the center of the pan. Lay the parchment paper or foil back down and press the edges of the dough to seal so filling ingredients won't melt out while baking. If desired, lightly brush top of calzone with egg wash to help brown the crust and sprinkle with additional shredded cheese.
Bake for approximately 20 minutes or until calzone looks and feels done. Remove from oven and let cool about 5 minutes. Serve with pizza sauce on the side for dipping, if desired.