Gluten-Free Spinach Calzone
Introducing the irresistible Gluten-Free Spinach Calzone—a perfect blend of wholesome ingredients wrapped in a golden, flaky crust that even gluten-sensitive diners can enjoy! This recipe features a homemade gluten-free dough made with all-purpose flour, xanthan gum, and almond milk, delivering an excellent texture and flavor. Stuffed with a rich mixture of sautéed fresh spinach, creamy ricotta, gooey mozzarella cheese, and a hint of Parmesan, these savory calzones offer a delightful balance of flavors in every bite. Enhanced by aromatic garlic and optional crushed red pepper for a subtle kick, this dish is a guaranteed crowd-pleaser. Ready in under an hour, it's ideal for busy weeknight dinners or casual gatherings. Serve them warm with a side of marinara sauce or a crisp salad for a complete meal that will impress your taste buds and dietary needs alike! Perfect for gluten-free baking enthusiasts and lovers of comfort food.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 2 large Eggs
- 1 cup Unsweetened almond milk (or any gluten-free milk alternative)
- 4 cups Fresh spinach leaves
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.25 cup Parmesan cheese (optional)
- 2 small Garlic cloves, minced
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 unit Egg wash (1 egg beaten with 1 tablespoon water, for brushing)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, xanthan gum, and salt.
In a small bowl, whisk the olive oil, eggs, and almond milk. Slowly add the wet ingredients to the dry ingredients, mixing until a dough forms.
Knead the dough gently on a floured surface with gluten-free flour for a minute or two until smooth. Divide the dough into 4 equal portions and set aside.
In a large skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the fresh spinach and cook until wilted. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the sautéed spinach, ricotta cheese, shredded mozzarella, Parmesan (if using), and crushed red pepper flakes (optional). Stir until thoroughly combined.
On a floured surface, roll out one portion of the dough into a round about 6-7 inches in diameter. Spoon 2-3 tablespoons of the spinach-cheese filling onto one half of the dough, leaving a border around the edge.
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork to seal. Repeat with the remaining dough and filling.
Carefully transfer the calzones onto the prepared baking sheet. Brush the tops with the egg wash for a golden crust.
Bake in the preheated oven for 18-20 minutes, or until the calzones are golden brown and firm to the touch.
Let the calzones cool for a few minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 4860 mg | 211% | |
| Total Carbohydrate | 300.6 g | 109% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 2.4 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 3188 mg | 245% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
