Vegetarian Calzones Recipes

VEGAN CALZONE

Steps:

• First, prepare the gluten-free pizza dough, as described in this recipe or make your own favorite pizza dough (for example, with wheat flour, if not gluten-free).
• Heat oil in a pan/skillet over medium heat and add the onion. Fry for about 3-4 minutes, then add garlic, mushrooms, and peppers. Fry for a further 6-10 minutes until the water from the veggies has evaporated.
• Add onion powder, ground oregano, salt and pepper to taste and turn off the heat. Set aside until ready to use.
• Preheat oven to 480° Fahrenheit (250° Celsius). Line a large baking sheet with parchment paper. Divide the pizza dough into 4 equally sized pieces.
• Roll out one piece of dough on a floured surface into a 6-7" (15-18 cm) circle, about 1/4" (0.6 cm) thick.
• Spoon a little of the tomato sauce on one half of the dough, add the mushroom/veggie mixture, and vegan cheese of choice or this vegan cheese sauce. Make sure to leave at least 1/2" (1.25 cm) of space around the edge of the dough.
• Carefully fold the other half of the dough over, and pinch the edges of the pocket with your fingers to seal (check pictures in the blog post above). Please note that gluten-free doughs can be quite brittle and tend to burst easily. So make sure to handle it carefully.
• Repeat this step with the remaining dough. Use a spatula to transfer the pizza pockets to the prepared baking sheet. Optional: Brush tops with a mixture of 1/2 tbsp soy sauce, 1/2 tbsp water, a few drops of oil, and a pinch of smoked paprika and turmeric.
• Bake the calzones for about 14-18 minutes. Let cool for 5 minutes, then serve with the remaining pizza sauce on the side. Please don't burn your mouth as the filling is very hot. Enjoy!

VEGAN CALZONE RECIPE

Steps:

• Using an electric stand mixer, combine all ingredients in the mixer bowl.
• Mix on low speed with the dough hook for 4 minutes or until ingredients come together in a coarse ball. Let the dough rest for 5 minutes.
• Mix at medium speed for an additional 2 minutes. By now, the dough should be smooth and tacky to the touch.
• If the mixture seems too sticky, add flour one tablespoon at a time while mixing on low until the dough clears the sides of the bowl and only a small bit of it sticks to the bottom of the bowl.
• If the mixture seems too dry, add water one tablespoon at a time while mixing until the same result is achieved.
• Test the dough by pinching off a small piece and stretching it apart with both hands, rotating with each pull, so that the dough gets stretched in multiple directions.
• If the dough can be stretched to a thin, see-through "windowpane" or membrane, without ripping, it's ready. If not, mix it some more on low and repeat the test until it does.
• Divide dough into 2 equal pieces. Shape each one into a ball and rub lightly with olive oil.
• Tuck each ball inside its own sealable plastic bag. Allow them to sit at room temperature 15 minutes, then freeze for future use.
• If you're making calzones the same day, let the dough sit an additional hour at room temperature. By now, they should be slightly airy from fermentation.
• Remove dough from the bag, punch down to expel the air, reshape into balls, place them back into their bags, seal, and refrigerate at least 2 hours. The dough can be refrigerated up to 2 days.
• Remove dough from refrigerator 2 hours before you plan on making calzones to allow them to warm to room temperature.
• Add the oil to a medium-sized non-stick sauce pot and place over medium heat until oil shimmers.
• Add garlic and cook while stirring until golden brown, about 1 min.
• Add remaining ingredients, stir to combine, and bring to a boil.
• Cover saucepot with lid, reduce heat to low and simmer gently for 30 minutes.
• Remove from heat. Let cool to room temperature.
• Any unused sauce can be frozen for future use.
• Combine all ingredients in a blender and blend until smooth and creamy.
• Scrape down sides of blender occasionally to get all the stray chunks of cashews in on the blending action.
• Refrigerate in a closed container until ready to use.
• Add olive oil to a medium-sized non-stick skillet. Place over medium heat until oil shimmers.
• Add onions, mushrooms, and bell pepper. Sautee, stirring frequently, until onions just start to become translucent, 2-3 minutes.
• Add zucchini or squash. Sautee, stirring frequently, until just softened, another 2-3 minutes.
• Remove from heat. Let cool to room temperature.
• Pre-heat oven to 425F
• Once the dough has warmed to room temperature, place it on a lightly floured surface and roll gently with a rolling pin to form a circle roughly one inch larger than the size of the pie tin.
• For example, I have a 10-inch pie tin, so I roll my dough out to 11-inches. If dough shrinks considerably before you get to the desired size, let it sit undisturbed 5 minutes before continuing to roll.
• Place dough evenly inside the pie tin
• Ladle about ½ cup sauce over the lower half of the circle of dough and spread evenly over this half, leaving a one-inch border at the edges of the dough.
• Add about ½ cup sautéed vegetable mixture on top of the marinara, distributing evenly.
• Add teaspoon-sized dollops of garlic cashew cream ricotta over the vegetable mixture.
• Sprinkle basil on top, distributing evenly.
• Sprinkle enough "mozzarella" and "parmesan" on top to cover, distributing evenly.
• Fold the top half of dough over the lower half, enclosing the fillings, forming a half-moon shape.
• Pinch edges of dough firmly together to seal.
• Bake 20 minutes or until the crust is golden brown. Remove from the oven. Let cool 10 min.
• Serve to your dinner guests and prepare to become everyone's best friend.

VEGAN VEGGIE CALZONE

Steps:

• Make sure to prepare the pizza dough in advance according to directions in the recipe. You will only use half of it ( 4 dough balls) and you can freeze the rest for later. (If freezing it you can do this right after kneading it, no need to proof it first).
• Rinse and slice the peppers into thin slices, discard the core and the seeds. Add a drizzle of olive oil and a pinch of sea salt and toss to coat.
• Heat up a cast iron skillet on medium low flame and quickly saute the pepper and scallions together until nice little char marks start to form, a few minutes. Transfer them to a bowl and mix with the sliced spinach. Set aside until ready to use.
• (If using any store bought vegan meatballs, sausages or chicken make sure to cook it first before adding it to the calzone)
• Sprinkle some flour on a board board or kitchen counter and place the pizza dough on top. Sprinkle more flour on top and using the palm of your hand gently press each dough ball down to form a circle. Sprinkle more flour if needed so the dough doesn't stick. (do not knead the dough at this point)
• Use a fork to gently poke the dough in a few spots so it won't puff up while cooking.
• Spoon some of the tomato sauce over half of the dough, sprinkle with some of the vegan cheese and some of the pepper scallion mixture or your favorite fillings. Sprinkle with more cheese and gently fold over the dough to create a pocket.
• Gently pull the bottom of the dough to fold over the top as in creating a nice seal of the pocket all around.
• Preheat a large cast iron griddle or grill pan on medium heat and gently transfer the calzone to the hot grill. ( you should be able to slide them right off of the board you were working on or using a large spatula).
• Cook for a few minutes on each side until nice grill marks form. Use a spatula to flip the calzone and repeat the above process until all calzone pockets are done. Allow them to cool off for a few minutes for the cheese to set before cutting into them.

KARIN'S VEGGIE CALZONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Divide pizza dough into 4 equal parts. Roll each piece into a large oval on a lightly floured surface.
• Mix spinach, mushrooms, zucchini, cabbage, green bell pepper, fresh tomato, onion, sun-dried tomatoes, artichoke hearts, olives, garlic, and Italian seasoning in a large bowl. Season with salt and black pepper. Divide vegetable mixture over the center of each piece of dough, leaving about a 1-inch border of dough. Sprinkle about 1/4 cup mozzarella cheese and about 2 tablespoons Asiago cheese over vegetables
• Fold pizza dough in half to create a half-moon; pinch and seal the edges of each calzone. Transfer calzones to the prepared baking sheet. Cut small holes on the top of each to vent; brush tops with olive oil.
• Bake in the preheated oven until lightly browned, about 30 minutes. Sprinkle remaining mozzarella cheese and Asiago cheese evenly over each calzone and continue baking until cheese is melted and crust is golden brown, 5 to 10 minutes more. Serve with marinara sauce for dipping.

VEGGIE CALZONES

Steps:

• In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside. , On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown. Freeze option: Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal and freeze up to 3 months. To use, preheat oven to 350°. Place frozen calzones 2 in. apart on a greased baking sheet. Bake 30-35 minutes or until golden brown.

VEGETARIAN CALZONES

Steps:

• In a skillet, saute the onion, red pepper and mushrooms in oil until tender. Remove from the heat and stir in the spinach, cheeses, seasonings and egg white; set aside. On a lightly floured surface, roll each ball of dough into a 5-in. circle. Spoon a fourth of vegetable mixture onto the center of each circle to within 1 in. of edge. Fold dough over filling; pinch edged to seal., Place on a greased baking sheet. Place a fresh dill sprig on each if desired. Beat egg yolk and brush over tops. Bake at 375° for 18-20 minutes or until golden brown.

VEGETARIAN CALZONES

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Make the dough following pack instructions. Heat the oil in a pan and fry the garlic, chilli and kale until the kale wilts a little, then cool.
• Divide the dough in half and roll each piece out into a rough circle, about 25cm across. Divide the kale mix between them, heaping the mixture onto one half. Dot over the ricotta then fold over the other half and crimp around the edges so they look like 2 large pasties. Dust with flour then lift onto a baking-paper-lined baking sheet. Cook for 15-20 minutes or until they're puffed and golden.

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.