Chef Joeys Mexican Calzone Vegan Recipes

EASY MEXICAN CALZONES

Steps:

• PREHEAT oven to 425°F.
• BROWN beef in large skillet; drain.
• Add chilies, water and seasoning mix; mix well PLACE unwrapped pie crusts on cutting board; unfold.
• Cut each crust in half, making 4 half circles.
• Place 1/2 cup beef filling on half of each half circle.
• Place 1/4 cup cheese on top of each.
• Dampen edge of crust with water.
• Fold sides over filling; crimp edges with tines of fork.
• Place on ungreased baking sheet.
• BAKE for 10 to 15 minutes or until golden brown.
• Cool on baking sheet for 5 minutes.
• Garnish suggestions: salsa, shredded lettuce, sour cream, diced tomatoes, sliced green onions.

VEGAN CALZONES

Steps:

• In a large mixing bowl, stir together the yeast, sugar and 1/4 cup of the water lightly with a fork. Ideally the water should be about 110°F Set aside and let it bloom, 5-10 minutes.
• While the yeast is blooming, measure of the rest of the water, and the flour. Add the salt and seasonings on top of the flour. Grate the soy cheese and set aside. It melts better when it has a chance to come to room temperature.
• Add 2 cups of the flour, half of the water, and 1 tbsp of the olive oil to the mixing bowl and begin to work together into a dough. Add the water slowly and the flour about 1/2 cup at a time until you have a smooth ball. You may need a bit more water. Keep the dough in the bowl, cover with a clean cloth and set aside for about 20-30 minutes to let the dough rise.
• While the dough rises, chop your vegetables and add to a smaller mixing bowl.
• Heat the canola oil in a pan over medium heat and add the pepperoni. Cook for a few minutes on each side until browned and crispy around the edges. Move to a few layered paper towels to drain off the excess oil and add to the vegetables.
• Next, add the soy cheese and sauce and stir well to combine.
• Preheat the oven to 400F and lightly oil two cookie sheets.
• Clear a work surface and dust with flour. Punch down the dough and gently kneed it a couple of times in the bowl. Cut the dough in half or into fourths. One at a time, roll out the balls into an oval shape. If you're making large calzones, roll the dough a bit thicker. If you're making smaller ones, you can roll it thinner as it doesn't have as much stuffing to support. Once the dough is rolled out, add some of the filling to one side, gently fold the dough over to make a half-circle and sort of twist and pinch the edges together. Gently lift with a large spatula onto the baking sheet. Repeat with the remaining dough and filling.
• Once the calzones are put together, carefully cut a few slits in the top of the dough and brush lightly with the remaining olive oil.
• Bake for 20-25 minutes until the crust is golden brown. Let it cool for at least 10 minutes before eating.

BLACK BEAN ENCHILADAS (GLUTEN FREE AND VEGAN)

Steps:

• Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat.
• Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
• Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side. Dip the tortilla into the warmed Charred Tomato Sauce.
• NOTE: I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza. I found this easier. You use less sauce as well.
• Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
• Continue filling and rolling the tortillas until you are done repeating the above steps.
• I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
• I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
• If you make these the day ahead store in the fridge then bake when you are going to eat them.
• You can serve these with Sour Cream if you wish.
• Bon Appetit.