Jun 282010

Am I the only one who at one point in time never really understood the reason for the existence of calzones?  I’m probably one of the biggest pizza fans you’ll ever meet, but the calzone concept has always failed me because in my mind you basically just fold a pizza in half and then TADAAAA!!!! it’s a calzone…so what?

And then it hit me while I was taking the first bite of the vegan calzones pictured above. I literally have like four to five pieces of vegan pizza in my hand at once. BUT WAIT THERES MORE…because the crust wraps around the toppings it acts as delicious crispy insulation, keeping my food hot until the last bite.

I guess I can compare it to the feeling I got when I realized that when you type 3.14 into a calculator and then hold it up to a mirror, its spells “PI.E”.  I guess you could pretty much say that I got mind freaked by a calzone…it would have made Cris Angel so proud.

Vegan Calzones

  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110-115 degrees F)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons pizza seasoning/Italian seasoning (dried oregano, dried basil, dried rosemary mix)
  • 2 tablespoons olive oil
  • 2 1/2 cups all-purpose flour (plus probably another cup and a half for kneading purposes)
  • Vegan mozzarella cheese
  • Vegan pizza/pasta sauce
  • Your choice of toppings chopped up

In a large mixing bowl (remember dough doubles in size when it rises), dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.  Then add the salt, spices, and the oil and wisk so that everything is mixed together well.  Mix in the 2 1/2 cups flour until you’ve got some good dough going.

Move the dough out onto a clean, well floured surface and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth/small kitchen towel. Let the dough rise until its about double in size (this should take about 1 hour).  Punch down the dough to get all of the air out, and form a tight ball. Allow the dough to relax for a minute before rolling out.  Separate the dough into 4 equal parts (for 4 calzones).  Roll out each portion of dough into a square shaped crust and place onto a greased baking sheet.

Preheat oven to 425 degrees F.

Evenly spread sauce over the crust and then add your toppings.  Fold the crust in half until the two sides meet and roll the sides up so that your toppings are now trapped in the dough.  Brush a light layer of olive oil onto the top of the calzones then cut 3-4 vents in the top (see picture above).  Bake until the crust is golden brown, about 25 minutes.

Don’t eat these directly out of the oven because the crust traps in the heat and you will burn your mouth.  Thanks, Mom.


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