Spinach and Tofu Ricotta Calzones

Want to change up pizza night? These Spinach and Tofu Ricotta Calzones have all the flavors of a pizza in a portable package.

I have made quite a few pizzas on Create Mindfully, but I only recently switched the pizza mix that I normally use.

The main reason for the switch? My grocery store no longer sold my favorite, which was Namaste pizza mix.

I like it because it is easy to mix, tastes great, and needs no time to rise. When I tried a new mix, I found out that you could use it make bread, calzones, rolls, and focaccia. Happy dance!

So my new favorite is Pamela's. When I checked out their website, I was SO excited! I literally saw myself creating recipes that involve bread products that I did not have access to before.

For example, I used a gluten free English muffin for my Lentil Burgers. It's just not as pretty as it could be. I think it deserves a proper hamburger bun, don't you!

Now that I have found Pamela's, I will be making rolls, bread, and anything else that suits my fancy.

What Are Calzones?

Calzones are basically a folded over pizza. The edges are sealed to hold in the filling.

Normally the filling includes ingredients you would put on a pizza. Here I used tofu ricotta, spinach, onions, and garlic.

Other Tofu Recipes

• Baked Tofu Fries
• Vegan BLAT
• Spinach, Tofu, and Pine Nut Enchiladas
• Spinach and Broccoli Vegan Quiche

Instructions

1. Prepare pizza dough according to directions. Mix basil and oregano into the dough.
2. Sprinkle flour onto cutting board.
3. Heat olive oil in pan. Cook on medium until translucent.
4. Add garlic and cook 30 seconds more.
5. Add spinach and cook until wilted.
6. In a food processor, mix spinach mixture with tofu ricotta.
7. Roll out pizza dough.
8. Spread tofu ricotta mixture on half of pizza dough.
9. Fold over dough and seal edges.
10. Bake until golden brown.

Storage

These calzones will last up to 5 days in an airtight container in the fridge or up to 3 months in the freezer.

Tips

• Divide dough into ¼s or in ½, depending upon how large you want calzones.
• Use parchment paper or plastic wrap for rolling and to fold dough over. It's very sticky.
• Sprinkle cornmeal on the cutting board to add flavor and crunch.
• Seal the edges with floured or slightly wet fingers. The filling will come out otherwise.
• Brush with olive oil for a shiny crust.
• Let sit after baking. They're extremely hot!

Variations / Additions

• Red pepper or green pepper
• Mushrooms
• Black olives or green olives
• Tomatoes
• Tofu feta
• Vegan mozzarella or provolone
• Sun-dried tomatoes
• Basil
• Vegan pesto
• Pineapple and onion
• Nutritional yeast

Recipe

These vegan calzones are a portable comforting meal.

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I used Pamela's pizza mix to make the calzones. If you're vegan and gluten free like me, you're going to want to check it out. It's got a wonderful yeasty flavor.

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Spinach and Tofu Ricotta Calzones

Want to change up pizza night? These Spinach and Tofu Ricotta Calzones have all the flavors of a pizza in a portable package.

Course Main Course

Cuisine vegan, gluten free

Keyword gluten free calzones, spinach calzones, vegan calzones

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Calories 374kcal

Author Willow Moon

Ingredients

• Pizza dough - I used Pamela's 11.29 oz. pizza mix
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 cup chopped onion
• 1 tablespoon olive oil
• 2  cloves minced garlic
• 8 cups chopped spinach
• ½ cup Tofu Ricotta
• Marinara sauce for dipping

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 450°.
• Prepare pizza dough according to directions. Mix oregano and basil into the dough.
• Heat olive oil in a pan. Add chopped onion and cook on medium heat until translucent.
• Add garlic and cook 30 seconds more.
• Add spinach and cook until it is wilted. Mix spinach, onion, and garlic with tofu ricotta.
• Sprinkle cornmeal or flour on cutting board. Roll or press out dough to your preferred size. If using Pamela's pizza dough, use parchment paper or plastic wrap on top of dough to spread it out thinly (it is very sticky). Divide dough into ¼s or in ½. By dividing mine into ¼s, they came out to be approx. 6x6" each.
• Spread tofu ricotta mixture on half of the dough, leaving the edges bare.
• Fold over the dough. If using a sticky dough (like Pamela's), use parchment paper or plastic wrap to fold dough over. Press with floured or slightly wet fingers to seal the edge. Repeat with the rest of dough.
• At this point you can sprinkle more flour and / or cornmeal on top. You can also brush with olive oil for a shiny crust.
• With the parchment or plastic wrap, lift to an oiled pan, parchment paper, or pizza stone, and bake at 450° for 25-30 minutes, or until golden brown.
• Serve with marinara sauce for dipping.

Nutrition

Calories: 374kcal | Carbohydrates: 71g | Protein: 7g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 568mg | Potassium: 475mg | Fiber: 8g | Sugar: 1g | Vitamin A: 5625IU | Vitamin C: 20.7mg | Calcium: 93mg | Iron: 2.5mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.