If you are looking for something different for pizza night, how about these Vegan Calzones! They are portable and filling just like pizza, but a bit less messy.
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Right around the time that I made Spinach and Tofu Ricotta Calzones, I also made these Vegan Calzones. I remember being excited at the time because I discovered Pamela’s pizza crust mix, which is easy to make into calzones, biscuits or bread. My previous pizza crust mix didn’t seem like the right consistency of dough to make into bread or calzones, but then I never tried it.
If you have never had a calzone before, it is basically like pizza, but in a different form. The dough is stuffed with your favorite ingredients and sealed in a nice portable package. Calzones are sometimes served with marinara sauce. Depending upon the ingredients you use, they can be less messy than pizza.
Here, I used mushrooms, spinach, green pepper, and tofu ricotta for the filling. I don’t use mushrooms a lot when cooking, probably because I go through phases of liking them, but for these Vegan Calzones, I knew it was meant to be.
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Makes 4 small or 2 large calzones
- Pizza dough – I used Pamela’s (11.29 oz. bag)
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 tablespoon olive oil
- 1/2 cup onion
- 1 clove garlic, minced
- 1/2 cup chopped green pepper
- 1/2 cup chopped mushrooms
- 2 cups chopped spinach
- 1/2 cup Tofu Ricotta
- Marinara sauce for dipping
- 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 green pepper. Cook until green pepper is slightly tender.
- Add mushrooms and spinach. Cook until spinach is wilted.
- 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 1/4s or 1/2s. By dividing mine into 1/4s, they came out to be approx. 6×6″ each.
- Spread tofu ricotta and mushroom 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.