Vegan Calzone (Classic or Pesto Filling)
Vegan calzones are the ultimate weekend meal. Easy to customize to any taste preferences, there are countless ways to enjoy. Includes classic and pesto flavor options!
Servings 4 Calzones
Calories 440kcal
Ingredients
Calzone Dough
- 1 cup lukewarm water
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- ¼ teaspoon salt
- 2 teaspoons olive oil
- 1 cup whole wheat flour
- 1 cup all purpose flour (plus extra for rolling)
Calzone Filling
- pesto (½ batch)
- pizza sauce (about 2 tablespoon per calzone)
- onions
- mushrooms
- green peppers
- vegan pepperoni
- vegan cheese shreds
Instructions
Calzone Dough
- Preheat oven to 350 °F.
- Pour lukewarm water into a large mixing bowl and dissolve in sugar. Sprinkle yeast over the surface and let it sit for 10 minutes or until the yeast is foamy and covering the water surface. This is a good time to start preparing the calzone filling ingredients.1 cup lukewarm water, 1 tablespoon sugar, 1 tablespoon active dry yeast
- Stir ¼ teaspoon salt, 2 teaspoon olive oil, 1 C whole wheat flour and 1 C all-purpose flour into the water. Once the flour is incorporated sprinkle ¼ C of all-purpose flour onto the counter, place the dough onto this flour, and knead the dough. You may need to add up to another ¼ C of all-purpose flour. The dough should become smooth and be a bit sticky but not sticking to the counter significantly. Do not knead for more than 2 minutes as the dough becomes tough.¼ teaspoon salt, 1 cup whole wheat flour, 1 cup all purpose flour, 2 teaspoons olive oil
- Press the dough into a ball and place back into the mixing bowl. Cover with a damp towel (or paper towel) and let it rest for 10 – 15 minutes. This is a good time to continue preparing the calzone filling ingredients.
- Now the dough is ready to roll. Cut into 4 even pieces. Roll each of the 4 pieces on a floured surface until the dough is about ⅛ inch thick.
- Transfer the rolled-out dough onto a baking sheet lined with either parchment paper, silicone baking mat or corn meal (to prevent sticking). If you use corn meal, note that the top of the calzone will be covered in corn meal as well.
Filling the Calzone
- Once the dough is on a baking tray, cover half of each circle with toppings. Start with pizza sauce or pesto then layer on additional toppings.pesto, pizza sauce, onions, mushrooms, green peppers, vegan cheese shreds, vegan pepperoni
- Try not to stack the toppings higher than 1 ½ inches, otherwise it’s difficult to fold the top over.
- Once the calzones are filled, carefully pick up the top half and fold it over the toppings, bringing the edges together. If the top doesn’t reach the bottom edge, either remove some toppings or carefully try to stretch the dough out so it will reach.
- Press the dough edges together firmly, around the half circle.
- Please note: in the photos I’ve prepared the calzones on cutting boards. This is not recommended as they are very difficult to transfer to a baking sheet once filled. Assemble your vegan calzone directly on a baking sheet for best results.
Baking Calzones
- You should fit 2 calzones onto each baking tray and have 2 trays in the oven. Keep the oven racks as close to the middle as possible.
- Bake for 15 minutes, then rotate the trays (the tray on the top rack moves to the bottom and vice versa). This rotation ensures the tops and bottoms of the calzones become evenly cooked.
- Once baked, take out of the oven and allow to cool for at least 5 minutes before cutting into.
- Serve with extra pizza sauce and/or pesto for dipping!
Notes
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.
This nutrient analysis is for a "classic" calzone.
Nutrition
Serving: 1Classic calzone (¼ recipe) | Calories: 440kcal | Carbohydrates: 76g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 692mg | Potassium: 589mg | Fiber: 7g | Sugar: 7g | Vitamin A: 432IU | Vitamin C: 37mg | Calcium: 207mg | Iron: 6mg