Precook a pound of any US Wellness meat, and prep any cheese and vegetables of choice to fill calzones.
Proof the Yeast
The Calzone Bread flour mix:
- 1 cup + 3 1/2 Tbs of Luke Warm Water
- 1 Tbsp Sugar (Cane, Palm Sugar or Sucanat)
- 1 Tbsp of Fast Acting Yeast
- 2/3 Packed Cups of Coconut Flour
- 2/3 Packed Cups of Potato Starch
- 2 Tbsp of Potato Flour
- 1 Tbsp Xanthan or Guar Gum
- 2 Tsp. Baking Powder
- 5 Tbsp Shortening (I use spectrum, non hydrogenated)
- 2 Large Eggs
- Olive oil to brush on top.
- Turn oven on to 375 to warm it up as a “hot box” for the calzones to rise.
- In a small bowl or cup combine the warm water, yeast and sugar. Mix and set aside for 10 minutes while you prepare the rest of the ingredients. During this time the mixture should start to bubble and froth a little. If it does not, your yeast may be bad.
- In the bowl of a stand mixer combine the Coconut Flour, Potato Starch. Potato Flour, Xanthan Gum and baking powder.
- Once fully mixed add the shortening, eggs and pour in the yeast mixture. Mix on high for a few minutes allowing for a dough that holds together but is slightly tacky.
- Oil your hands and divide the dough into 2-4 equal sized amounts of dough. (I made two calzones from the recipe, but they were HUGE!
- On a sheet of oiled parchment (plus oil your hands) press the dough into circles about 1/4-1/2 inch thick. Add calzone fillings of choice, and then flip half the dough over. Pinch the calzone shut.
- Prepare the remaining calzones and then brush olive oil (or other oil of choice) onto the dough.
- Turn the oven off, and place the cookie tray with its towel into the oven, leaving the oven door open a crack. Leave them in the warm oven for 30 minutes.
- After the 30 minutes, remove the calzones from the warm oven, and turn the oven back on to 375.
- Once fully preheated, remove the towel, brush with more oil and then place into the hot oven to bake for 22-26 minutes until perfectly golden brown.
- Remove and enjoy! These calzones taste best hot or warm.
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