Why settle for toast with raspberry jam and vegan cream cheese when you can have Vegan Raspberry Calzones instead!
These Vegan Raspberry Calzones are way more fun than toast. They come out of the oven bubbling hot and oozing with sweet, rich goodness. (I am not kidding – you need to let them rest or you might burn yourself like I almost did.)
Before these, I used to have toast with vegan cream cheese and jam. Of course, these take a bit longer, but they are so much more fun.
I’ve included these in the breakfast category because they have all the makings of a perfect breakfast in my book. I sprinkled a little sugar on top but I did not mix any into the filling. I prefer a savory breakfast to a sweet one.
This is my third calzone recipe. First, there were the Spinach and Tofu Ricotta Calzones. Then, I made Vegan Calzones, which have mushrooms and other vegetables. I like them as an alternative to pizza.
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Vegan Raspberry Calzones
These breakfast calzones, or dessert calzones if your prefer, are a fun way to start or end your day. They are sweet and rich.
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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.
Vegan Raspberry Calzones
Ingredients
- Pizza dough - I used Pamela's gluten free 11.29 ounce pizza mix
- 1/4 cup vegan cream cheese - leave out to room temperature
- 3 tablespoons all fruit raspberry jam
- 2 tablespoons raspberries
- coconut oil
- raw sugar
Instructions
- Preheat oven to 450°.
- Prepare pizza dough according to directions. Sprinkle 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 vegan cream cheese on half of the dough, leaving the edges bare. Top with raspberry jam, and raspberries.
- 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*. Brush the top with coconut oil. Sprinkle raw sugar on top. Repeat with the rest of dough.
- 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. Let sit for several minutes - they are extremely hot!
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Chrissa - Physical Kitchness says
SHUT UP!!!! These look SO good!!! I may try with this cashew cream cheese I make. You are so creative. I love a little sweet treat in the morning 🙂
Willow Moon says
Thanks Chrissa! I bet these would be good with cashew cream cheese! I make that too, but sometimes I am a bit lazy and grab the vegan cream cheese. It is one of my guilty pleasures! The vegan cheddar, mozzarella, etc. I can skip.
Nicole Parise says
These look really good! I have never had anything like it, but the raspberry looks tasty!
xx nicole
Willow Moon says
Thanks Nicole!
Mary Barham says
OMG YUM!!!! Is it wrong if I make this tonight after I have eaten dinner?
Willow Moon says
Haha! I say, go for it!
Lauren Vavala says
How fun to make to make a sweet calzone! Sounds soooooo good!!
Willow Moon says
Thanks Lauren! It was pretty tasty!
Melissa Chee says
Yes! No reason to settle. This looks divine.
Willow Moon says
Thanks Melissa!
Joanie Zisk says
This is such a smart idea and would make a wonderful dessert to serve at a dinner party.
Willow Moon says
Thanks Joanie!
Anne says
This is my new favorite brunch meal! Thanks for the recipe!
Willow Moon says
Thanks Anne, I’m so glad that you like them!
Cindy says
My family love these! I will definitely make these again!
Willow Moon says
Thanks Cindy!