Vegan Calzones

Close up of golden brown, baked calzones on a wood board with small jar of pizza sauce in the back.

Homemade vegan calzones are the perfect dinner whenever you want takeout food at home. They are completely customizable and can be filled however you like!

Course Dinner

Cuisine Vegan

Keyword Vegan Calzone

Prep Time 50

Cook Time 20

Total Time 1 10

Servings Calzones

Calories 596kcal

Equipment

Baking tray
Large mixing bowl
Cutting board
Knife
Measuring cups
Measuring spoons

Ingredients

Vegan Calzone Dough

1 cup lukewarm water *
2 teaspoons granulated sugar (or maple syrup)
1 tablespoon active dry yeast (14 grams)
1 tablespoon olive oil
½ teaspoon salt
2 ½ cups all-purpose flour (370 grams) + extra for rolling

Calzone Filling

1 can pizza sauce (about 1 cup/ 250 milliliters)
1 bag vegan cheese shreds (200 grams)
additional fillings/ toppings (see list above)**

Calzone Assembly

2 tablespoons olive oil
¼ cup corn meal

Instructions

Step 1: Make Calzone Dough

Add lukewarm water and sugar to a large mixing bowl, then sprinkle yeast over top.
1 cup lukewarm water, 2 teaspoons granulated sugar, 1 tablespoon active dry yeast
Let this sit until the yeast is foamy, about 5-10 minutes.
Then, add the olive oil and salt, followed by about 2 cups of all-purpose flour.
1 tablespoon olive oil, ½ teaspoon salt, 2 ½ cups all-purpose flour
Stir until a ball of dough starts to form, then turn this out onto a floured surface to begin kneading.
Knead the dough for a few minutes, adding flour as needed if it’s sticking to your hands. The dough should feel tacky but not stick to your hands when it’s ready.
Lightly oil the mixing bowl and ball of dough. Let the dough rest in your mixing bowl, covered with a kitchen towel, for about 20 minutes.

Step 2: Prep Filling Ingredients

While the dough rests, prepare all your filling ingredients.
additional fillings/ toppings

Step 3: Assemble Calzones

When ready to assemble, preheat the oven to 425 °F.
Prep two baking trays by lightly coating them with cornmeal.
¼ cup corn meal
Cut the dough into four pieces (or more, for smaller calzones).
Gently shape the first pieces of dough into a circle then place onto a well-floured surface and begin rolling it out. Move the dough around, rolling in all directions to keep it as circular as possible. Add extra flour as needed to prevent the dough from sticking.
Once rolled to your desired thickness (it can be as thin or thick as you like and will about double in thickness when cooked) carefully transfer the dough onto a baking tray, leaving room for a second calzone.
Roll out the second piece of dough and transfer carefully to the baking tray as well.
Fill the calzones, starting with pizza sauce then vegan cheese. Make sure to leave about 1 inch (2 ½ centimeters) of space around the edge.
1 can pizza sauce, 1 bag vegan cheese shreds
Once filled, carefully fold the calzone in half, trying to get the top and bottom edges to line up as best as possible.
Firmly press the calzone edges together, then fold the edge in half, up over itself and press down again.
Brush with olive oil (optional but dough won’t brown without).
2 tablespoons olive oil

Step 4: Bake and Serve

Bake the calzones on a center rack of the oven for 10 minutes, or until they’re golden brown all over.
While the first two calzones bake, assemble the other two calzones on a second baking tray.
Once baked, serve your calzones while they’re hot.

Notes

*Lukewarm water is about 100 °F and should feel warm to the touch but not release steam.
**In the video/ photos, I use smoky tempeh (store-bought), sliced mushrooms and sliced green peppers. About 1 cup of filling ingredients is good for each calzone, but you can fill them more if you like.

Nutrition analysis performed using only pizza sauce and cheese as calzone fillings. Any additional toppings like vegan meats or vegetables will impact the nutrient data.

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition