Gluten-Free Beef & Potato Calzones From Scratch (step by step instructions)
Here is a delicious recipe that I have been working on this weekend. I always wanted to create gluten-free calzones from scratch that were simple enough for anyone to make. Calzone is an Italian oven-baked folded pizza with various fillings.
First time I was introduced to calzones was during my travels in the south of Italy. This was many years ago when I was still eating wheat. To this day I was craving a traditional rustic calzone, but until now didn’t get around to creating an easy gluten-free recipe from scratch.
Because I love mint and have so much of it in my garden, I wanted to create a recipe where I include fresh mint. So I combined a little Moroccan flavour with Italian calzones and came up with this mouthwatering beef and potato recipe. The beautiful part is that you can use filling like feta and spinach to anything that you would top a pizza with. The important thing is if you decide to use a different filling it is vital that the filling is dry. Otherwise, the calzone will not cook on the inside and will stay soggy. So try not to use tomato sauce or use very little of.
Calzones are best eaten when fresh, but if you have leftovers, pop them in an oven or toaster to re-heat. They make for a wonderful after-school or work snack. Hope you enjoy these made from scratch gluten-free beef and potato calzones
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2 1/2 cups all-purpose gluten-free flour blend, plus some for dusting
1 packet GF quick rise instant yeast (must be quick rise instant)
1 Tbsp. GF baking powder
1 tsp. Xanthan gum (if your flour blend doesn’t include xanthan gum use 2 tsp.)
1 tsp. Pure sea salt
1 1/4 cup warm water
1/4 cup extra virgin olive oil
1 tsp. Apple cider vinegar
1 large egg at room temperature
Melted butter for brushing
1 Tbsp. Extra virgin olive oil
1 small yellow onion, finely chopped
1 lb. lean ground beef
1 cup grated raw potato (1 medium potato)
1/2 tsp. GF ground cumin (optional)
2 Tbsp. Fresh chopped mint
Pure sea salt and GF ground black pepper to taste
In a large bowl combine flour, yeast, baking powder, xanthan gum and salt
In a medium glass bowl whisk together water, olive oil, apple cider vinegar and egg
Using an electric mixer at medium speed, slowly add wet mixture into dry ingredients until a dough forms. Scraping sides as needed. About a minute
Cover with a cling wrap and place in a warm place to rise for about for 45 minutes
FILLING:Sauté onions in olive oil over medium heat until soft, about 3 minutes
Add beef and stir-fry until no longer pink. About 3 minutes
Stir in potatoes and season with salt. Stir-fry for about 2 minutes, reduce heat to low and cover. Cook for 5 more minutes or until the potatoes are tender
Remove from the heat and stir in fresh mint. Taste and adjust seasoning if needed
CALZONEUsing a large spoon scoop out some dough, dust with flour and roll into a ball. Place on a floured surface and either roll into a 5-inch circle or using your fingers press into a circle. Add about a tablespoon of filling on half of the circle, then take the top half of the dough and fold it over the filling. Lightly press on top to slightly flatten them, then crimp the edges of the dough to seal and trim off any excess dough. Place on a baking sheet lined with parchment paper. At this point, you can place them in the fridge overnight or until ready to cook.
When ready to cook preheat oven to 400 F. Brush the calzones with melted butter and bake for 20 – 25 minutes until lightly golden
Note: these are small calzones, but you can make them any size you wish
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