Time: 1 ora più riposo
Difficulty: Facile

Ingredients for 4 people

430 g Mix Bread Revolution
70 g Gluten-free buckwheat flour
260 g of water at room temperature
25 g of fresh brewer's yeast
30 g of corn seed oil
6 g of salt up
Rice flour and very fine gluten-free corn

For the stuffing
350 g mozzarella for gluten-free pizza
150 g tomato pulp for pizza (slightly more granular)
30 g Parmigiano Reggiano
20 g breadcrumbs without gluten
a pinch of ground black pepper
a pinch of salt up
2 l Corn seed oil for frying

Method

In a bowl dissolve the yeast with a little water and put aside. Slowly incorporate the liquid in the mix and the buckwheat flour that you have previously mixed, work the dough with energy until it forms a smooth and homogeneous loaf, add the oil and salt until the dough is complete.

Divide the dough into 6/8 dough, helping with rice and corn flour; let it grow in a sheltered place for about 1 hour, taking care to wet the surface of the mixture with water.
Take the mozzarella and put it in a cutter, blend well and then put it in a bowl, add the tomato pulp, the breadcrumbs and the parmesan, add salt and pepper, mix well and put in the fridge until you do not need it. Once the rising time has elapsed, roll the pagnottelle into six oval discs; place on each of them a spoon and a half of stuffing, close it on itself and form the calzone.

Heat the oil in a saucepan up to about 170 ° C; cook the trousers for about 5 minutes taking care to turn them over. Drain in absorbent paper and serve hot.