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9
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Mushroom Cheeseburger Calzones (Gluten Free and Dairy Free) |
Can someone please help my husband find me? I seem to be lost.
You see, he took his veggie and fish-loving cutie (I am vain) up to the mountains for a weekend. She must have taken a wrong turn somewhere between snow-shoeing and the spa and crossed paths with a similarly attractive gal who wanted to steal her husband (who wouldn’t?)
How did Ben know the difference? This girl ordered a steak. For real, she went to a steak house, scanned past the Asian salmon option and the tofu napolean, and pointed to the filet mignon.
She even tried to convince Ben that the cheddar-ale dip with homemade potato chips was really, really necessary as an appetizer. Somehow he held his cool and denied her. Weirdo. She settled for a (shared) side of lobster mac ‘n cheese.
Truthfully, if that steak hadn’t been the epitome of buttery medium-rare perfection, perfectly prepped for this occasion with by careful selection and aging technique, if I hadn’t been so in-the-moment with that steak, I too would have felt like an outsider looking in upon some alternate universe. While my short-term memory these days makes me wonder about early onset Alzheimers, I’m damn certain I’ve never ordered a steak. Ben will back it up. He can easily tell you what his mother made for dinner on March 9th, 1987 and how many times he whacked his little brother that day. His memory is at the same time a blessing and a curse.
It’s not that I don’t like steak. In fact I always like to take a bite (or two) off someone else’s plate. It’s that steak isn’t a zillion colors, doesn’t come from the sea, or involve a boatload of ethnic spices. Those are the kinds of restaurant meals I am drawn to. Steak just seems… boring.
But for some reason, it’s what I wanted that night. And I loved every bite of it. And poor Ben is still asking where his wife went.
Honestly, it wasn’t that much of a stretch considering we’ve been incorporating more (organic, grass-fed, lean) beef at home over the past few months. Remember how my acupuncturist told me not to eat dairy, wheat, sugar and caffeine? Well fortunately she also gave me some foods to eat more of and red meat is one of them. It’s supposed to help with some, shall we say, deficiencies I have. I’m not really sure if it’s working, but I’ve broken the mentality of “all ground beef must be subbed with turkey.” Guess what? Good quality beef is pretty darn tasty.
So good that one day while getting my hair done I found myself craving a mushroom cheeseburger.
(Whoa. Who is this girl? I’m pretty sure I’ve never had a mushroom cheeseburger.)
Anyway. It just so happened that I had recently mastered a roll-able gluten-free dough that I was dying to turn into a calzone. (I haven’t had one since college. Again, where am I?) I didn’t wait too long. How could I? The idea had my mouth watering.
The bestest fresh ground beef (I told you, I splurge on the good stuff now), meaty mushrooms and melted cheese inside a doughy pocket – where have you been all my life? I quite like you. I mean, really like you. My mouth is still watering thinking about the last two calzones in the freezer. I don’t think they’ll stick around much longer.
Mushroom Cheeseburger Calzones (Glute- Free and Dairy-Free)
Yield: 6 servings
Ingredients:
Dough
3 cups gluten free all-purpose flour, such as Bob's Red Mill, divided
4 tablespoons psyllium husk powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup water
2 tablespoons olive oilFilling
1/2 cup chopped onion
1 8oz package baby portabello mushrooms, chopped
3 cloves of garlic, minced
12oz 93% lean ground beef
1/2 teaspoon salt
freshly ground pepper
1 tablespoons Worcestershire sauce
3oz shredded non-dairy cheese, such as Daiya pepperjackDirections:
To prepare the dough:
Combine 2 3/4 cups gluten free all-purpose flour, psyllium husk powder, baking powder, baking soda, and salt in the bowl of a food processor. Pulse until combined.In a large glass measuring cup, whisk together the egg, water and olive oil. Pour into the food processor and pulse until a stick dough forms.
Add remaining 1/4 cup flour and pulse a few more times, until the mixture starts to come together into a ball. Gather the dough and divide into 6 equal portions. Press each into a disk about 1/2" thick and wrap in plastic. Refrigerate for about 20 minutes, while preparing the filling.
To make the filling:
In a large nonstick saute pan, cook the onions and mushrooms over medium-low heat for about 5-7 minutes, until softened. Add garlic and beef. Increase heat to medium-high and cook, stirring with a wooden spoon to break up the meat, for about 5 minutes, or until meat is cooked through. Season with salt and pepper and stir in Worcestershire. Turn off heat.Assembly:
Preheat oven to 375ºF and line a baking sheet with parchment paper.Unwrap one round of dough and place on a lightly floured piece of parchment paper. Roll into a circle of about 9" diameter. Place 1/6th of the meat mixture and 1/2 oz of cheese on one side of the circle. Gently fold over the other half, crimping the edges together to seal. Transfer to the prepared baking sheet. Repeat with remaining ingredients.
Bake for 15 minutes, or until dough is lightly browned and firm. Alternatively, freeze the unbaked calzones on a baking sheet, then wrap individually in plastic. Frozen calzones may be baked at 375ºF for 20 minutes.
Nutrition Facts:
Calories 422.6
Total Fat 14.5 g
Saturated Fat 3.4 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.7 g
Cholesterol 63.3 mg
Sodium 786.5 mg
Potassium 157.6 mg
Total Carbohydrate 56.5 g
Dietary Fiber 11.9 g
Sugars 3.2 g
Protein 20.5 g
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This recipe is linked to Slightly Indulgent Tuesdays.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Amanda @RunToTheFinish — March 9, 2012 @ 8:28 am
ha! every once in awhile we’ll be out and i’ll just start begging for a bit of his burger, which makes no sense even to me…but oh at that moment for whatever reason it tastes heavenly
these look like something that would also make him very happy!
Alisa — March 9, 2012 @ 12:07 pm
This looks like a perfect make-ahead lunch idea Cara!
I’ve definitely gotten more into red meat in the last few years too. I NEVER craved it before I met my husband and even in most of the years we have been together. I think even though we think we influence how they eat so much, it gradually goes both ways!
Alta — March 9, 2012 @ 12:22 pm
Love the crust! Sounds heavenly. Yum.
Hallie — March 9, 2012 @ 12:43 pm
Your photos make me want to dive right in and take a bite, Cara! (And I’m not much of a red meat girl either, so that’s saying something!) The filling itself looks like it would be a great topping for pizza or quinoa bowls, too.
Maggie — March 9, 2012 @ 5:16 pm
I have been wanting to make calzones for ages! They are one of the world’s best inventions 🙂
patsy — March 9, 2012 @ 8:29 pm
I love those flavors together and putting them inside a calzone is brilliant!
Carol — March 9, 2012 @ 11:57 pm
Yum! These look delish and since I am hungry I wish I could reach right in and grab one!
Kate — March 10, 2012 @ 4:37 am
I usually pick something more exotic from a menu – but nothing beats a nice filet mignon when you’re in the mood.
Joanne — March 10, 2012 @ 1:21 pm
I’ll be honest, I don’t know if I’ll ever crave any meat again but I’m kind of thinking you’ve been replaced with some kind of alien imposter as well…although this recipe does sound pretty tasty. So maybe not.
Megan — March 11, 2012 @ 10:49 am
I get crazy steak cravings sometimes, but it definitely has to be a good steak. 🙂 This mushroom-cheeseburger calzones sound amazing! Love that idea.
Tyler — March 11, 2012 @ 11:01 am
one of my good friends recently had to give up gluten, and she says that she has now been craving red meat like crazy! maybe there is some connection between cutting out gluten and red meat cravings? those calzones look great! i also usually prefer seafood, but i enjoy cooking up some grass-fed beef every once in a while. actually, i made your turkey and artichoke stuffed peppers last night and subbed out beef for the turkey…they were delicious!
Shannon — March 12, 2012 @ 8:53 am
this looks awesome. i have been loving good quality beef recently… not that often due to cost, but my how much tastier it is than what I used to eat! mushrooms are one of my favorite burger toppings, too 🙂
Kati @ Around the Plate — March 12, 2012 @ 10:05 pm
My mouth is literally watering! These look AMAZING!!
Meri — March 13, 2012 @ 8:44 am
I don’t have the psyllium husk powder… can I omit it or is there another option?
Cara — March 13, 2012 @ 9:13 am
Hi Meri, I have not tried this with anything other than psyllium, and I don’t know if it will work without it. Psyllium is a really unique ingredient that helps “bind” gluten-free flour, resulting in a dough that rolls out very nicely. I have used it in some other baking recipes too, it’s a really nice ingredient to have around! Check my “shop” link at the top of the page to find it on Amazon if you wish 🙂
Meri — March 13, 2012 @ 10:38 am
Ah, ok… I wasn’t familiar with it, but sounds like I’ve been missing out! Obviously, it’s doesn’t take much convincing for me 🙂 Thanks, Cara!
Nat — August 22, 2012 @ 3:10 pm
Just made these today. The recipe makes six nice sized calzones…the psyllium poweder made the flavour…interesting….The dough held nicely…the psyllium gave the dough an odd flavour but I did get used to it….Instead of the meat and mushroom filling I filled mine with pizza sauce, red pepper and mozzerella. I also gave each calzone a very miniscule olive oil brush on top…..I ate one but wasn’t filled enough so had another. Two did the job….I have four l. I ambaked calzones left….I am thinking: can I put these baked ones in the freezer and then just reheat them after defrosting? What do you think Cara?
Cara — August 22, 2012 @ 10:30 pm
Hi Nat, I think the flour you choose could also make a difference. Perhaps I should have put a disclaimer that this dough does not taste like “regular” pizza dough, but we enjoy it for what it is – nuttier, heartier, etc. That is just the taste we prefer. I’m sure you could freeze the baked calzones and reheat later. Good luck!
Nat — August 22, 2012 @ 11:33 pm
Thanks Cara. I will freezet the baked ones then. I did use the Bob’s Red Mill all purpose flour so I think I just had to get used to the psyllium flavour and I did. I do need the fibre in my diet so I welcomed it. Thanks for creating a great recipe and thanks for responding so quickly to my question. I am really looking forward to some autumn recipes in the upcoming months. I apprecitate the hard work you do espeecially providing the nutritional info for all your recipes…I can imagine this takes a while to input. What website do you use to analyze the nutritional info for your recipes? Just wondering. I have tried the Live Strong one but it takes a lot of time. I also used the About.com one but the analysis often comes back incomplete because of ‘unknown or odd’ ingredients….
Cara — August 23, 2012 @ 9:08 am
Thanks Nat! I use sparkrecipes.com. I love it because it allows you to input custom ingredients that are not already in the database. Hope that helps. I am looking forward to fall cooking too!
Jennie — November 6, 2012 @ 10:45 pm
Thanks for the recipe! They turned out really good. I used Maninis GF Bread Flour (Miracolo Pane) and the dough was very workable. My non gf kids loved them. My 5 yo said. “this was the best meal I ever had.” Thanks for creating such a workable dough…I’ll be using it for calzones and probably for quick pizza crusts as well.
Jennie
Cara — November 7, 2012 @ 10:55 am
Thanks for the feedback, Jennie! So glad this turned out to be a great family-friendly recipe for you 🙂
Jennie — November 6, 2012 @ 10:46 pm
BTW, I used a flax egg and it worked out perfectly.
Kelly — November 2, 2013 @ 12:41 am
Can you use almond or coconut flour instead of the gluten free flour?.
Cara — November 4, 2013 @ 10:51 am
Hi Kelly, I don’t think you can do a 1-for-1 substitution with either of those flours in this recipe. Sorry!
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