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Mushroom & Red Pepper Calzone

Susan Hougui |

Making gluten-free calzones at home is a cinch. You just need our GeeFree Puff Pastry Sheet and your favorite fillings, and dinner will be on the table in no time!


1 Package of Geefree Puff Pastry Dough

Gluten-Free flour for dusting

1 Egg, slightly beaten for egg wash (if using the baking method)

2 TBSP. Olive Oil

16 oz. Fresh Mushrooms, any type you like, sliced

½ Cup Onions, Chopped

1 Large Sweet Red Pepper, chopped

½ tsp. Oregano, dried

1 TBSP. Basil, fresh, chopped

1 Cups Mozzarella Cheese, Part Skim, Low Moisture, Shredded

Salt and Pepper to taste                   


Servings: Approx. 4-6 Calzones

Circle Pastry Cutter



Bring dough to room temperature.  

Meanwhile, heat oil to 375°F.

In a large skillet, add the olive oil then saute the mushrooms, onions, and red pepper until soft. Add remaining ingredients except for the mozzarella cheese. Turn up the heat to boil off any excess liquid and cool to room temperature. When cooled add the cheese and mix until well incorporated.

Dust the countertop. Take the dough and roll it out to approx. 1/8th” thick. Cut into circles. You can make any size calzone you want. Then take about 1-2 TBSP of filling and put in the bottom half of circle leaving ½” all around. Brush edges with egg wash and folds over the top half of circle. Press edges well. You can use a fork to seal it or fold the dough in a calzone fashion. The seal must be tight so calzone doesn’t open while being fried.

Fry in oil for 2 minutes or until golden brown. Drain on the paper towel to remove excess oil. 


Baking Method

Heat oven to 375°F.

After calzones are formed, place on a greased sheet pan and egg wash the tops.

Bake for approx. 35-45 minutes or until golden brown.



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