Add a little normal back into your Low FODMAP Diet with these low FODMAP calzones. Take the basic recipe and add your own low FODMAP twist.
Make pizza dough according to package instructions (divide into 5 individual balls).
When the dough has risen, preheat your oven to 425 degrees. Place dough on parchment paper. Lay plastic wrap over dough ball and flatten it into a square with your fingers. Leaving the plastic wrap over the dough ball, roll the square out to 1/4" thick (thin enough to cook through, but thick enough not to break when being folded over). Carefully remove the plastic wrap.
Imagine a line down the center of the square, which separates the dough into two triangles. Put your toppings (tomato sauce, then cheese, then anything else) in one triangle - leaving a clean space around the edge to seal the calzone shut.
Fold the empty triangle over your toppings by slowly lifting the parchment paper and gently folding it over your toppings. Tuck the edge under the toppings if possible. Be careful not to poke any holes in the dough.
Leaving the parchment paper folded over the top of the calzone, gently lift the edge of the bottom triangle and press it into the body of the calzone to seal it shut. You can do this with a fork, or you can brush it gently with your finger. Using a fork, carefully pierce two holes on the top of the calzone (you may have to lift the parchment paper slightly). This will release the steam inside the inner cavity so it doesn't form an air bubble while cooking.
Place your calzones on a baking sheet and bake for 22-25 minutes. You may have to test one to make sure it's cooked through. Once the calzones are cooked, remove them from the oven and allow them to cool for 5-10 minutes before serving. If you are serving children, cut the calzone open to cool to avoid scalding.
Try to avoid excessively wet ingredients like pineapples and fresh tomatoes as the moisture can leak into the dough during cooking and make it soggy.
Brought to you by The FODMAP Formula - www.fodmapformula.com