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Gluten-Free Cheesy Mummy Calzones
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Add a spooky twist to dinner with our gluten-free Cheesy Mummy Calzones made with Natural Grocers® Brand Gluten-Free Pizza Dough! They’re all wrapped up and ready to eat in just 45 minutes.
4 personal-size calzones or 1 family-style calzone
1
(16-ounce) package frozen Natural Grocers Brand Gluten-Free Pizza Dough, thawed
1⁄4
cup
all-purpose gluten-free flour (for rolling dough)
1⁄2
cup
Natural Grocers Brand Organic Mozzarella Cheese Shreds
1⁄2
cup
Natural Grocers Brand Organic Shredded Parmesan Cheese
1
Natural Grocers Brand Regenerative Organic Certified® Pasture-Raised Egg
1
tablespoon
water
8
slices
Natural Grocers Brand Sliced Black Olives
1
cup
organic marinara sauce
Filling ideas: chopped pepperoni, precooked Italian sausage crumbles, chopped organic peppers, Natural Grocers Brand Sliced Black Olives, organic sliced mushrooms, or any of your favorite pizza toppings
- Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
- Lightly flour a clean countertop. To prevent the dough from sticking to the countertop and the rolling pin, flour the top of the dough, roll a little, turn the dough over and repeat, flouring the top and turning until the flour is mostly used up and the dough rolls without sticking.
- Combine the mozzarella and Parmesan cheese in a small bowl and prep desired fillings.
- To make four personal-size mummies: Cut the dough into four equal portions. Roll each portion into a rectangle, approximately 5x8-inches. Equally distribute the cheese down the center of the four pieces of dough, leaving a one-inch border along the long sides of the dough. Top cheese with desired fillings, but do not overfill.
- To make one family-style mummy: Roll the pizza crust into a rectangle approximately 10 x 15-inches. Distribute the cheese down the center of the dough, leaving a three-inch border along the long sides of the dough. Top cheese with desired fillings, but do not overfill.
- Using a pizza cutter or sharp knife, make ½-inch-wide cuts, starting at the top and working your way down the long sides, cut in toward the edge of the fillings. These cuts will be the “mummy wraps.”
- To wrap, start with a strip at the top of one side of the rectangle, fold strip over filling, alternate sides folding the strips over the filling, like a braid, until wrapped. Fold the last two strips up and over the filling; tuck ends underneath the mummy. Fold the top down and pinch top and bottom of each mummy to ensure it is sealed. If making mini mummies repeat until all four are wrapped. See instructional image below.
- Whisk the egg and water together and brush each mummy with the mixture; add sliced olives for eyes. Bake personal-size mummies for 15-18 minutes and family-style mummy for 20-25 minutes, or until the crust is golden brown. Serve with warm marinara for dipping.
for one personal-size mummy or 1/4 of a family-style mummy with sauce and cheese (other toppings not included)
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 477 kcal | 69 g | 11 g | 19 g | 3 g |