Veggie calzones

I made these the other day and I am really pleased I did. I was actually about to make pizza but because I didn’t have any mozzarella cheese I just opted for doing the calzones instead.

They turned out really good. I used soy chorizo, which I love, that I got at Trader Joe’s. It may sound gross but it is really really good. I also used frozen spinach and provolone cheese but you can use what ever filling you prefer. Calzones are very versatile…pretty much the sky is the limit.

I also used my pizza dough recipe which worked really good. If you are used to or not afraid of making pizza dough this is just fun and easy to do. You can even buy the pizza dough already made if you prefer.

I actually had some leftover dough so I did refrigerate it and used two days later for a pizza :-)

Anyhow, I hope you try this and if you do let me know

Enjoy!!

This is the soy chorizo I used which I bought at Trader Joe’s. We just love it!!

I use soy chorizo, frozen spinach thawed out and drain and provolone cheese. You can use any filling of your choice.

Before baking and after baking pictures. I baked them on a pizza stone but you can use a baking sheet previously lined with parchment paper.

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Veggie calzones

Yield: 7-8 calzones

Ingredients:

4 tablespoons olive oil
2 1/2 teaspoons instant yeast
1 tablespoon sugar
2 cups lukewarm water, plus 3-6 tablespoons
1 teaspoon gluten, you can omit this if you don't have it
1 1/3 cups bread flour, all purpose flour will work as well
3 cups whole wheat pastry flour, you can use all 4 1/3 cup whole wheat, I have before
3/4 teaspoon salt
Dry spices such as oregano, basil and rosemary,  I used Cajun

FILLING

16 oz bag frozen chopped spinach, thawed out and drained
12 oz soy chorizo
2-3 slices of provolone cheese per calzone, Mozzarella cheese also works, I just didn't have any

 

 

Directions:

In a bowl mix in the dough ingredients. Knead to make a smooth dough. It will take about 5 minutes. I do this process by hand (you can use your mixer, I just don't have one, never cared for one really, I do my mixes the old fashion way)

Place the dough in a lightly oiled bowl. Cover it with plastic wrap or a cloth, and let rise until very puffy, about 1 hour 30 minutes.

Preheat oven to 425°F. If not using a pizza stone line a baking pan with parchment paper and set aside.

Divide the dough into 8 portions and spread each portion of the dough into a rectangle/oval on a lightly floured surface.In a mixing bowl, combine the spinach and soy. Place 2-3 slices on the cheese over the calzone and spoon about 2-3 tablespoons of te soy mixture onto each piece of dough.

Fold the dough over the filling and pinch the edges to seal the calzone. Transfer each calzone to the baking sheet. You can brush the top of each calzone with some olive oil and sprinkle with spices, I didn't do this.

Bake for about 15– 18 minutes or until golden on top and cooked through.


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17 comments

  1. Those look incredible! And whole wheat pastry flour! Love it! I’m definitely going to have to give these a try. Thanks for the awesome recipe!

  2. Oh Boy, these are fantastic! I too am looking for the ultimate chocolate cupcake recipe.

  3. Miryam…que bonitos y que ricos!!! me encanta el mousse.
    kisses

  4. mm these look heavenly and the picture is perfect!

  5. Sounds amazing and I really want to try it, but is there anyway to exclude the coffee without harming the recipe? Thanks!

    • I actually used ghiradelli semi sweet hot chocolate instead of coffee since I don’t drink coffee, and I couldn’t be happier. This recipe is divine! I also cut out a cylindar shape from each cupcake, filled with homemade hocolate mousse and topped with the mousse frosting. Death by chocolate…mousse! Best chocolate cupcake recipe ever so thanks for sharing!!!

    • That is awesome. I am glad you liked them :-)

  6. EmiRoo,

    you can use warm water instead of the coffee, it should work that way.

    Thanks for visiting my blog

  7. This is my sixth try at a lowfat chocolate cupcake recipe and it is by far the best one. I did my typical adjustment of 4 egg whites instead of 2 eggs, and due to lack of items in my fridge/pantry, I used chocolate soy milk instead of regular milk and dark chocolate pudding instead of applesauce. Moist. Chocolatey. Delicious

  8. Hi Deebee,

    thanks so much for the nice compliments, I am really glad you liked them.
    Thanks for visiting my blog :-)

  9. the mousse would be fine the next day.. let’s say if i put it into a ziplock bag and refrigerated it, THEN piped it on the cupcakes the next day, right? JW!

  10. can i use half all purpose flour and half whole wheat flour instead of whole wheat pastry flour? thanks.

  11. Rabiya,

    of course, although the whole wheat flour tends to be a little bit more grainy than whole wheat pastry flour but since you are mixing it with all purpose you should be ok.

    When you are done using your whole wheat pastry flour if you can access whole wheat pastry flour I would suggest obtaining that for your pantry next time :-)

    Let me know how the recipe turns out :-)

  12. I just made this icing for the first time.. It’s amazing!!!!! Thank you!!!!

  13. Thank Goodness. A mommy blog that actually has the recipe and not 40 photos. Truly – much obliged. Thank you for being a grown up person actually serious about posting food recipes. You should be a shining example of what mommy bloggers should do.

  14. How long does the frosting last before going flat?  Or does it go flat?

    • I am not sure honestly…It is heavy cream so I think after a long while perhaps a bit, especially if is sitting in a warm place. If the frosting remains in the fridge or cool place probably longer. I would just frost the cupcakes right before serving! I hope this helps. Thanks for stopping by.

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