By Beth Hillson

Gluten-Free Pizza Pockets

MAKES 6 POCKETS

Also called calzone, these gluten-free pockets can be filled with an array of flavorful ingredients. Here’s a tasty way to hide vegetables for a treat that kids will enjoy. Have plenty of your favorite pizza sauce on hand for dipping. Prepared pockets may rise while you’re still working on them—that’s OK. If dairy isn’t tolerated, omit the ricotta cheese.

½ cup chopped gluten-free pepperoni
1 cup frozen broccoli florets, microwaved 2 minutes to soften, cooled
½ cup part skim ricotta cheese, optional
½-¾ cup grated sharp cheddar cheese or dairy-free cheese
2 teaspoons Italian seasoning
1 recipe Master Dough
-Pizza sauce, for dipping

1. Preheat oven to 400°F. Line two baking sheets with parchment.

2. In a medium bowl, combine all ingredients, except Master Dough and pizza sauce, to make filling.

3. On an oiled sheet of parchment, divide dough into 6 equal balls. Place one ball onto another oiled sheet of parchment. Cover it with oiled plastic wrap and use your fingertips to smooth it into a 7-inch circle.

4. Spread 2 to 3 tablespoons filling mixture over half the circle, leaving a ¼-inch margin around the edges. Using the parchment, fold the uncovered half over the filling until dough edges meet and form a pocket around the filling. Press edges together to seal. Trim parchment to remove excess paper.

5. Slide filled dough pocket with remaining parchment onto prepared cookie sheet. Repeat with remaining dough balls.

6. Place pockets in preheated oven and bake 20 to 22 minutes. Cut and serve with pizza sauce for dipping.

Each pocket contains 444 calories, 19g total fat, 7g saturated fat, 0g trans fat, 36mg cholesterol, 796mg sodium, 53g carbohydrate, 4g fiber, 15g protein.

Food editor Beth Hillson (glutenfreemakeovers.com) is author of Gluten-Free Makeovers, available at LivingWithout.com.

Read More on These Topics

• Celiac/Gluten Free
• Meals
• Cooking
• Kids and Allergies