Recipe for vegan Mini Calzones filled with spinach, mushrooms, tomato sauce & homemade vegan cheese. They are perfect little finger foods for parties!
Calzone Party!! Oh man… have I ever mentionedhow much I love those little pockets filled with steaminghot deliciousness? My boyfriend loves those as well and he demands them on a regular basis and that’s absolutely okay with me because they are one of the most awesome things one can make in the kitchen.
They are also great for parties because people can eat them without a knife and fork and you can dip them in tomato sauce.If you want more party ideas, make sure you check out my collection of .
How to make vegan Mini Calzones from scratch
This is how the dough should look like. I’ve let my bread machine knead the dough, but you can use a kitchen machine as well or knead it by hand, afterward let the dough rise until it doubles in size.
Cut the doughin 8 equal pieces. Of course, you can make 2 bigger calzones instead or smaller ones.
Make cute little balls so they are easier to roll out into an evenly round shape.
Roll the pieces in mini pizza bases! Use a floured surface.
Top the pizza bases on one half with tomato sauce, the filling and the nooch cheese sauce and fold it. Press the edges down. Fold them again and press them down again to make a pretty crust!
Brush them with oil. I’ve used a herb oil, but you can use olive oil, garlic oil or anything you prefer and have at home.
I’ve doubled the measurements for the tomato sauce to have something to dip the vegan Mini Calzones in afterwards. Totally worth it!
Mini Calzone dipped in a smoky tomato sauce – Yumm! But be careful, the calzones are super hot!
Mini Calzones
Elephantastic Vegan
Recipe for vegan Mini Calzones filled with spinach, mushrooms, tomato sauce & homemade vegan cheese. They are perfect for parties!
For the dough put all ingredients in a kitchen machine or mix by hand and let it rise until it doubles in size, but keep it covered under a clean kitchen towel otherwise the dough will dry out.
Prepare the Nooch Cheese Sauce.
Preheat the oven as hot at 480°F/250°C.
Cut the dough in 8 equal pieces and roll them out on a floured surface.
Clean the mushrooms and spinach, cut the mushrooms in thin slices and put the mushrooms in a hot pan (You want the mushrooms to lose most of their water now, they shouldn’t water up the calzone later). Add the spinach to let it cook down.
For the tomato sauce mix the tomato purée with the salt, ground pepper, fresh oregano, onion powder and liquid smoke. (Adjust the sauce to your taste)
Spread the tomato sauce over half of the calzone pizzas, add the mushroom-spinach mixture and add the vegan cheese sauce.
Fold the calzone and press it down on the edges. Fold the edges again and a third time to make it pretty! Repeat until all calzones are fold.
Brush the calzones with a bit of olive oil and bake them in the oven for about 20-30 minutes. Enjoy!
Notes
Be careful not to burn yourself, they’re super hot! *I used store-bought tomato purée (with salt, no additional herbs) for this recipe – it’s often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.
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Spoon 1 heaping tablespoon of the cheese mixture on one half of the round then fold over to form a half moon shape, pressing the edge to seal. Crimp the edge with a fork and place back on the prepared baking sheet. Brush with the egg wash before repeating with the remaining dough.
The Veggie Calzone is a winner. It combines the flavors of a great array of vegetables including olives, mushrooms' and artichoke hearts. It, is a very delicious vegetarian meal.
A stromboli is an Italian-American dish that features a rectangle of pizza dough or yeasted bread dough that's topped with mozzarella (sometimes Parmesan or other cheeses) and add-ons such as cured meats and veggies, and sometimes tomato sauce too.
A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.
Cut several slits in the calzone to allow steam to escape. Bake for 30 minutes, or until golden and bubbling. Check the calzones halfway through baking and rotate the pan to evenly brown all of them. Allow calzones to cool on a cooling rack to prevent the bottom from getting soggy.
Did you know that a standard calzone has over 1000 calories? On the other hand, a slice of pizza is around 300 calories. So just because they're technically the same in terms of ingredients and taste, they're not! A calzone can equal 3 slices of pizza so choose wisely!
Calzones never have tomato sauce inside the dough. They're always dipped. While stromboli is also dip-able, it's totally cool to put some sauce inside stromboli, pre-roll.
Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.
This process is called docking ..‼️ The dough docker is a food preparation utensil used to. uniformly pierce the dough of pizza to prevent over. rising.
Dough: Unlike Neapolitan pizza dough, which contains just flour, water, sea salt, and yeast, Roman-style dough is made with olive oil for a richer and more pliable dough that becomes extra-crispy as it bakes.
A Calzone essentially is a pizza folded in half to form a pizza pocket. We love experimenting with all different fillings. Prep: 60 mins. Cooking: 15-20 mins.
Sauce: Usually pizza sauce is used either as a dip or even inside the filling in Calzone. There is a scare of the calzone becoming soggy if you add more sauce to the filling.
This product features four different meats: pepperoni, bacon, ham, and Italian sausage. Its calzone-like crust is topped with a buttery flavored spread and is filled with mozzarella and one meat from the center. To round it all out, the 4-Quarter Calzony is served with Crazy Sauce™ for dipping.
A panzerotto (Italian: [pantseˈrɔtto]; pl. : panzerotti, Italian: [pantseˈrɔtti]), also known as panzarotto ( Italian: [pantsaˈrɔtto]), is a savory turnover, that originated in Central and Southern Italian cuisine, which resembles a small calzone, both in shape and dough used for its preparation.
A Calzone can be simply described as an Italian style folded stuffed bread that is made with a leavened pizza dough. For this reason, it is also often referred to as a 'turnover' or more popularly as Pizza Pockets or Calzone Pocket. The fillings can be made with veggies, cheese, herbs, spices, meats, egg, etc.
Now it's time to roll out the dough for your calzones. Follow these steps for a perfect crust: Place one portion of dough on the floured surface and press it into a flat disc with your hands. Using a rolling pin, start in the center of the dough and roll outward, applying even pressure as you go.
Set air fryer to 370°F and bake for 9 to 10 minutes. Baking times vary by air fryer. Calzone is done when it's golden brown and reaches an internal temperature of 165°F. Tip: To achieve a crisper bottom crust, use tongs or a spatula to flip the calzone over for the final 2 to 3 minutes of baking.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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