Best Homemade Vegan Calzones

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.

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.

What Are Calzones?

If you have never had a calzone before, it is basically like pizza, but in a different form. Calzones are basically a folded over pizza.

Normally the filling includes ingredients you would put on a pizza. 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 veggie calzones, I knew it was meant to be.

Vegan Pizzas

• Thai Pizza
• Vegan Hawaiian BBQ Pizza
• Greek Pizza with Tofu Feta

How to Make This Recipe

1. Prepare pizza dough according to directions. Mix basil and oregano into the dough.
2. Heat olive oil in pan. Cook on medium until translucent.
3. Add garlic and green pepper. Cook until green pepper is slightly tender.
4. Add mushrooms and spinach. Cook until spinach is wilted.
5. Sprinkle cornmeal of flour onto cutting board.
6. Roll out pizza dough.
7. Spread tofu ricotta and mushroom mixture on half of pizza dough.
8. Fold over dough and seal edges.
9. Bake until golden brown.

How Long Will They Last?

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 bell pepper
• black olives or green olives
• tomatoes
• tofu feta
• vegan mozzarella or provolone
• sun-dried tomatoes
• basil
• vegan pesto
• pineapple and onion
• nutritional yeast

Recipe

Pizza night just got more fun.

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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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5 from 1 vote

Vegan Calzones

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.

Course Main Course

Cuisine vegan, gluten free

Keyword gluten free calzones, vegan calzones

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Calories 368kcal

Author Willow Moon

Ingredients

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

US Customary - Metric

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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 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 ¼s or in ½. By dividing mine into ¼s, 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.

Nutrition

Calories: 368kcal | Carbohydrates: 70g | Protein: 5g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 535mg | Potassium: 313mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1475IU | Vitamin C: 21.4mg | Calcium: 41mg | Iron: 1.3mg

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