Without sacrificing on texture, you can make gluten free calzone at home reminiscent of its gluten counterpart. Make the dough 8 hours to 2 days in advance.
Transfer the risen dough to a gallon-sized zipper storage bag, seal, and refrigerate at least overnight or up to 1 to 2 days. (You can also freeze the dough and defrost what you need as you need it.) During the chilling process, ever so often, flatten the dough to shape it into a square if you wish to make 4 large (man-size) calzones and into a rectangle to make 6 smaller-sized calzones. (I cut my dough to make 4 but I couldn’t finish mine. However, leftovers make a nice midnight snack.)
Cut open the bag and slice the dough into the portions you desire.
Using one piece of dough (refrigerate the remaining, covered or in another
zipper storage bag), pat out the dough using potato starch dusted hands, onto a
sheet of parchment paper, forming a circle. Turn the circle over, dust the top
with more potato starch and oat out more. Repeat until you pat it out as thin as you can without tearing the dough when you turn it over. Refrigerate the dough 10 – 20 or until firm enough to easily handle and fold.
Fill half of the dough with your desired pizza sauce (olive
oil, if you are not using sauce) and fillings, leaving 1-inch of the edge
empty. Keep in mind because a calzone is basically a folded pizza, you’ll need
the double the filling you’d normally need and plenty of sauce. (However, you
should serve it with additional sauce anyway.) Cut away any excess parchment
paper. Refrigerate the dough if it becomes soft.Then, fold the dough over the filled half of the calzone and crimp the ends.
Bake 20 - 25 minutes and until golden brown.
Dairy-Free: Substitute milk in the dough for rice milk. Substitute full-fat coconut milk for butter. Replace shredded Mozzarella with Follow Your Heart (or other brand) dairy-free/vegan shreds.
Egg-Free: Replace each egg with 2 tablespoons liquid from a can of cannellini beans and 1 tablespoon fat (butter or coconut oil or hydrogenated palm oil).