We had a (non-vegan) friend visiting who was interested in trying cashew ricotta, so I decided to make us some calzones. This recipe makes two calzones. Since there were three of us, however, I made a recipe and half. Calzones are pretty easy to make, just a little time consuming.
When I make calzones or pizza dough, I usually use a small amount of semolina flour to help with the elasticity. If you don’t have any semolina flour on hand, just use two cups total of unbleached all purpose flour. I also added some oregano and garlic powder to my dough which I didn’t measure even one bit. Just sprinkled spices right on in my dry mixture.
You can use whatever veggies you like for your filling. I used broccoli, carrot, and red bell pepper. I ended up with some leftover cashew ricotta which I can only interpret as a positive thing.
These calzones were seriously good. The small amount of leftovers we had crunched up great in the oven the following day for lunch. Our friend was suitably impressed with our vegan calzone magic.
Happy baking, friends!
Yield: 2 calzones
- 1 3/4 cup unbleached all purpose flour
- 1/4 cup semolina flour
- 1/2 teaspoon turmeric
- 3/4 teaspoon salt
- 1 tablespoon olive oil (or oil of choice)
- 1 1/4 teaspoon active yeast
- 1/2 to 3/4 cup lukewarm water **Use the lesser amount in summer and the greater amount in winter. Your goal is a soft dough.
- 1 recipe Cashew Ricotta
- Veggies of choice (to equal about 2 cups filling)
- Pasta sauce of choice
Gather together all of your ingredients.
In a large mixing bowl, but not the bowl of your stand mixer, whisk together the flours, turmeric, and salt. Set aside.
In the bowl of your stand mixer or another large mixing bowl, mix together the water and yeast and allow to sit for three to five minutes.
Add the oil then the flour mixture. Mix/knead together until you have a soft, smooth dough.
Place dough in a lightly greased bowl and cover with a cloth napkin. Let it rise until doubled, about 2 to 2 1/2 hours.
Gently deflate the dough and turn out onto a lightly greased cutting board. Divide into 2 equal pieces.
Working with one half at a time, pat dough ball into a 10 to 11 inch circle. You can do this directly on a greased baking sheet or pat it out on your cutting board and then place the circle on the greased baking sheet before filling.
Spread 2 to 3 tablespoons of cashew ricotta on one half of the dough circle. Top with an equal amount of pasta sauce. Next layer the veggies.
Fold the unfilled half over the filling, crimping and pressing the edges together to seal.
Cut 3 or 4 slits in the top of each calzone to allow steam to escape. Brush with oil.
Let the calzones rest, uncovered, for 30 minutes, while you preheat the oven to 450°F.
Bake the calzones for 18 to 22 minutes, until they are golden brown.
Remove from oven, allow to cool slightly. Can be served with a side of warmed pasta sauce for dipping.
After the 2 1/2 hour rise & then divided
Patted dough circle and filling process.
Before the 30 minute rest and after.