Calzones

Begin by pre-heating your large skillet pan over medium high heat.  Add the salad oil and then add the meat.  Don't add any salt as you want the pan to sear and seal all of the juices into the meat and not draw the juices out.  Let the meat cook almost entirely on one side and then give it a stir by flipping it over to cook on the other side.

Add some fresh ground pepper and some red chili flakes.

Once the meat is cooked add a splash of red wine to broaden the complexity of the meat and to help de-glaze all of those amazing cooked on bits on the pan.  Give it a good stir and turn the heat down to medium low to allow the alcohol and liquid to finish cooking off.

*Note: if your meat sticks together you might consider taking a fork to help break the bits of meat up to make them smaller and allow for a better fit into your calzone.

Add the meat to your cooked and hot tomato sauce.  See recipe below.

While the meat is cooking make your tomato sauce: https://glutenfreeguy.ca/recipes/recipe/82-tomato-sauce

Give everything a good stir and turn off the heat.

Preheat your oven to 275°F or 245°C

Make the pizza dough: https://glutenfreeguy.ca/recipes/recipe/81-pizza-dough-kneadable-version

and then divide the dough into six equal portions.  Lightly oil your hands, each dough ball and your work surface and flatten each dough into a disk shape roughly 3-4mm (1/4inch) thick.  Feel free to use a rolling pin if that helps.  You're looking for a nearly perfectly round disk, so feel free to cut a rough circle shape and add the remaining dough to another dough ball.

With the first flattened disk take a spoon and spoon the meat sauce into the middle of the disk making sure not to over-fill the disk.  Top with some shredded mozzarella cheese.  Also make sure that you leave the edges sauce free.

With a wet finger wet the outside edge of the disk and then fold the disk in half lightly pressing the edges together to shape a half moon shape.  Cut small clits in the top of the calzone to allow steam to escape when baking and place the whole thing onto a parchment paper lined baking sheet.

Bake for 15 minutes.

Let cool slightly, but serve hot.  Store these in the fridge for up to 5 days, but also flash freeze them in your freezer for a late night snack or enjoying another day.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this pastry as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.