Thursday, January 18, 2007


Tonight we tried something new -- making calzones using Chebe pizza mix. Chebe is a company from Vermont, with the tag line "Slightly unusual. Unusually good." They have a line of frozen dough products, including little rolls and breadsticks, that were among the first gluten-free products that we tried, and we still bake them regularly. We like the flavor and texture -- the rolls and breadsticks are slightly chewy.

Chebe also make dry mixes, including a "pizza" mix -- the basic manioc (tapioca) flour mix, with Italian spices incorporated into the mix. Tonight, we made calzones using the basic recipe from the back of the packet. It was quite straightforward -- combine the mix with eggs, cheese, water, and mix/ knead until the dough is smooth. Divide the dough into four portions, roll each out into a thin circle, and spoon some filling on one half of each round (we used a combination of ricotta and mozzarella cheeses, olives, and tomato sauce for the filling). Fold the other half of the dough over the filling, seal the edges, brush with oil and bake. It was a pretty easy recipe, except for the tedium of rolling the dough out.

The Chebe web site ( lists a lot of other ways to use the dough, including a recipe for "pigs in the blanket" (little hot dogs wrapped in dough) -- this one is near the top of Emily's "we should try that" list. I've even heard of people using Chebe dough to make ravioli -- an easy to prepare gluten-free substitute for frozen ravioli or tortellini is still something that we are on the lookout for! If anyone finds one, please let us know.

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A teen and her family's experiences living gluten-free.