Feta and Spinach Calzones

 Recipe
Photo: Oxmoor House
These gluten-free calzones are stuffed with a delicious mixture of sun-dried tomatoes, baby spinach, feta cheese, and spices.
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Yield:

Serves 8 (serving size: 1 calzone)

Recipe from

Cooking Light

Recipe Time

Hands-on: 36 Minutes
Total: 2 Hours, 11 Minutes

Nutritional Information

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

Ingredients

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

Preparation

1. Dissolve sugar and yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes.

2. 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.

3. 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.

4. Combine 1/2 cup boiling water and tomatoes in a bowl; let stand 10 minutes or until soft. Drain and chop.

5. 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.

6. 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.

7. Preheat oven to 425°.

8. 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.

Note:

Robert Landolphi,

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

July 2014
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