- 1 tablespoon sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm water (100° to 110°)
- 3.9 ounces white rice flour (about 3/4 cup)
- 3.4 ounces brown rice flour (about 3/4 cup)
- 2.1 ounces tapioca flour (about 1/2 cup)
- 1.8 ounces flaxseed meal (about 1/2 cup)
- 1.3 ounces potato starch (about 1/4 cup)
- 1 tablespoon xanthan gum
- 1/2 teaspoon salt
- 1/4 cup plus 2 teaspoons olive oil
- 2 large eggs
- Cooking spray
- 1/2 cup boiling water
- 2 tablespoons sun-dried tomatoes
- 1 cup thinly sliced onions
- 3 garlic cloves, minced
- 1 pound chopped baby spinach
- 3 ounces crumbled feta cheese (about 3/4 cup)
- 2 ounces 1/3-less-fat cream cheese (about 1/2 cup)
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 tablespoon water
- 1 large egg
- calories 357
- fat 17.2 g
- satfat 4.4 g
- monofat 8.2 g
- polyfat 3.4 g
- protein 9.8 g
- carbohydrate 45 g
- fiber 7.2 g
- cholesterol 84 mg
- iron 2.9 mg
- sodium 487 mg
- calcium 126 mg
How to Make It
Dissolve sugar and yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes.
Weigh or lightly spoon flours, flaxseed meal, and potato starch into dry measuring cups; level with a knife. Combine flours, flaxseed meal, potato starch, xanthan gum, and salt in a medium bowl; beat with a mixer at medium speed until blended. Add yeast mixture, 1/4 cup olive oil, and 2 eggs; beat at medium speed 1 minute or until blended.
Turn dough out onto a lightly floured surface; divide dough into 8 equal portions. Shape each portion into a ball. Coat dough balls with cooking spray; place on a baking sheet. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes, or until almost doubled in size.
Combine 1/2 cup boiling water and tomatoes in a bowl; let stand 10 minutes or until soft. Drain and chop.
Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl. Add onion and garlic; cook until onions is golden brown, stirring often. Add tomatoes; cook 1 minute. Place onion mixture in a bowl.
Add spinach to Dutch oven, stirring until spinach wilts. Place spinach in a colander, pressing until barely moist. Add spinach, cheeses, oregano, 1/4 teaspoon salt, and pepper to onion mixture, stirring to combine. Divide mixture into 8 equal mounds.
Preheat oven to 425°.
Working with 1 portion at a time, place dough on a floured surface. Pat into a 6-inch circle. Spoon 1/4 cup spinach mixture onto dough circle. Fold dough over filling; pinch edges to seal. Repeat procedure with remaining dough and filling. Place calzones on a baking sheet coated with cooking spray. Combine 1 tablespoon water and 1 egg in a small bowl, stirring with a whisk until frothy. Brush egg mixture over calzones. Bake at 425° for 25 minutes or until golden brown.