Name: Gluten Free Spinach & Cheese Calzones
Prep time: 40 min
Cook time: 22 min
Total time: 62 min
Ingredients: 2 cups Gluten Free 1-to-1 Baking Flour; 1 tbsp Granulated Sugar; 2 1/4 tsp Instant Yeast; 1 tsp Xanthan Gum; 3/4 tsp Salt; 3/4 cup Warm Water; 2 tbsp Olive Oil; 1 large Egg; 1 cup Ricotta Cheese; 1 cup Shredded Mozzarella Cheese; 1/4 cup Grated Parmesan Cheese; 2 cups Fresh Baby Spinach, chopped; 1 clove Garlic, minced; 1/4 tsp Red Pepper Flakes; Salt and Pepper to taste; Marinara Sauce for serving

If you’ve been missing calzones since going gluten free, this one’s for you. These gluten free spinach and cheese calzones are soft, golden, and stuffed with a creamy cheesy filling that’s hard to beat.

The dough comes together really easily with gluten free flour, and after a quick 30 minute rise, it’s ready to shape. No complicated steps or hard to find ingredients.

Inside, you’ve got a simple mix of ricotta, mozzarella, parmesan, and fresh spinach with just a little garlic and red pepper flakes for some extra flavor. It’s a filling that works so well wrapped up in that warm, golden crust.

Serve them with some marinara sauce on the side for dipping, and you’ve got a meal that everyone at the table will enjoy. Gluten free or not, these calzones just taste great.

They’re perfect for a cozy dinner at home or even meal prep for the week. Let me show you how to make them.

Why You’ll Love This Recipe

Finally, Gluten Free Calzones That Actually Work – If you’ve been missing calzones since going gluten free, this recipe is for you. The dough comes out soft and foldable, not crumbly like so many gluten free doughs tend to be.

The Dough Only Needs 30 Minutes to Rise – Unlike traditional yeast doughs that can take hours, this gluten free dough only needs a 30 minute rise. You can go from zero to golden, freshly baked calzones in just about an hour.

That Three Cheese Filling Is Incredible – Ricotta, mozzarella, and parmesan together create a creamy, melty, savory filling that honestly rivals anything you’d get from a pizzeria. Each cheese brings something different to the mix and it just works beautifully.

Packed With Spinach for a Nutrient Boost – Two full cups of fresh baby spinach are folded right into the cheesy filling, so you’re sneaking in a solid serving of greens. It’s a great way to get kids (or picky adults) to eat their vegetables without a single complaint.

Ingredients

For the Dough

2 cups Gluten Free 1-to-1 Baking Flour
1 tbsp Granulated Sugar
2 1/4 tsp Instant Yeast
1 tsp Xanthan Gum
3/4 tsp Salt
3/4 cup Warm Water
2 tbsp Olive Oil
1 large Egg

For the Filling

1 cup Ricotta Cheese
1 cup Shredded Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
2 cups Fresh Baby Spinach, chopped
1 clove Garlic, minced
1/4 tsp Red Pepper Flakes
Salt and Pepper to taste
Marinara Sauce for serving

How to Make

Step 1

In a large bowl, whisk together gluten free flour, sugar, instant yeast, xanthan gum, and salt. Add warm water, olive oil, and egg. Mix until a soft dough forms. Cover and let rise in a warm spot for 30 minutes.

Step 2

While dough rises, prepare the filling by mixing ricotta, mozzarella, parmesan, chopped spinach, garlic, red pepper flakes, salt, and pepper together in a bowl.

Step 3

Preheat oven to 400F and line a baking sheet with parchment paper. Divide dough into 4 equal pieces. On a sheet of parchment paper dusted with gluten free flour, pat each piece into a 7-inch round.

Step 4

Place about 1/3 cup of filling on one half of each round, leaving a 1/2-inch border. Fold the dough over the filling and press the edges firmly to seal, then crimp with a fork. Place on the baking sheet and cut 2 small slits on top of each calzone.

Step 5

Brush tops with olive oil and bake for 20 to 22 minutes until golden brown. Let cool 5 minutes and serve with warm marinara sauce.

Helpful Tips

Check Your Water Temperature

The warm water you use for the dough should be around 105-110F. If you don’t have a thermometer, it should feel like warm bath water when you dip your finger in it.

If the water is too hot, it will kill the yeast and your dough won’t rise at all. If it’s too cool, the yeast won’t activate properly and the dough will stay flat and dense.

This is one of the most important steps in the whole recipe, so take a few extra seconds to get it right.

Squeeze the Moisture Out of the Spinach

After you chop your fresh baby spinach, grab a handful and squeeze it over the sink to get rid of any extra moisture. Even fresh spinach holds more water than you’d think, and that water will leak into the filling.

Too much moisture in the filling means soggy calzones that won’t seal properly and might even burst open in the oven. A quick squeeze makes a big difference in the final result.

Don’t Skip the Xanthan Gum

Xanthan gum is what holds this dough together since there’s no gluten doing that job. Without it, the dough will crumble and crack when you try to fold it over the filling.

Some gluten free flour blends already have xanthan gum mixed in, so check the label on yours before adding more. If your blend already contains it, you can skip the extra teaspoon or your dough might end up gummy and too stretchy.

If you’re using a blend like Bob’s Red Mill 1-to-1, it already includes xanthan gum, so keep that in mind.

Frequently Asked Questions

Do I really need xanthan gum if my flour blend already contains it?

If your gluten free flour blend already has xanthan gum listed in the ingredients, you can skip the extra teaspoon called for in this recipe. Adding too much xanthan gum can make the dough gummy or overly chewy.

Just check the label on your flour bag. If it includes xanthan gum, leave it out. If it doesn’t, definitely add it or the dough won’t stretch or hold its shape.