Not just any gluten free pizza dough can be used to make a calzone— you need a dough that is easy to work with and roll out to a thin round, but still be resilient enough to be folded, crimped and then moved to a baking tray.

Make It GF's pizza dough is THE best dough on the market. Easy to form, whether with a rolling pin (as was done in the image to the right) or to pat and stretch it by hand.

Once you have your round, it's time to layer on your fillings. In this case, we start with a round of provolone cheese, add a piece of prosciutto, two more pieces of provolone, three slices of lunch meat: Genoa salami, pepperoni, and hard salami. Then two more pieces of provolone and were ready to roll up our filling.

The layers of meat and cheese are rolled to to create a square and then centered in the lower half of the dough round and topped with one last piece of cheese (that makes six slices of cheese for those keeping count).

The dough is folded over— and this is where having a good, flexible and resilient dough is critical. You can't do this with dough that have to supported because they're so soft and wet, nor can you do it with a parbaked crust.

Before crimping we trim the excess dough to create the perfect bread/meat and cheese ratio.

And here is the calzone trimmed, crimped, and ready for the oven. Two little vents are cut into the top to allow steam to vent.

Each ball of dough makes 4 individual sized calzones— the perfect size for lunch or a light dinner.