Gluten Free Mushroom & Red Pepper Calzone

Mushroom & Red Pepper Calzone

Mushroom & Red Pepper Calzone




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 Cup Mozzarella Cheese, Part Skim, Low Moisture, Shredded

  • Salt and Pepper to taste


  • 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.

  • Frying Method
  • 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.