I remember the first (and might I say only other time I made a calzone) it took about three attempts of fiddling with the dough to get it to fold over the filling without it ripping or popping open. This time I just went for it.
Packed full of a similar filling, this time sans cheese and with the addition of a vegan cheesy pumpkin sauce with plenty of nutritional yeast.
It was fan-blooming-tastic! The dough was perfect, the filling 100% delicious and dreamy!!! I was chuffed with my efforts. Rolling the dough out on to a dusting of cornmeal really does make for one special calzone crust.
I love how calzones are so easily transportable. Their like the ultimate in picnic food. I didn’t have a picnic to attend on this occasion but I’ll definitely be making another one this coming week to pack up with me for work. They’re incredible straight from the oven, though I always have a tendency to take that first bite with far too much enthusiasm and little or no caution inevitably resulting a burnt mouth.
Equally delicious served cold whenever hunger hits on your wanders and travels and they also crispen up wonderfully placed back in the oven for about 8 minutes before serving though I’d recommend not cooking it as long on the first round if this is the initial intention; I haven’t tried the microwave, I’d imagine the crust wouldn’t be quite so as perfect, worth a try though!
Of course my craving for a Calzone didn’t come out of no were…Kath was delving in to one not so long ago and I immediately made a mental note to give it another go. Love getting little reminders and inspiration from other bloggers; Kath’s photography never fails to initiate some sort of craving, more often than not for oats!
Any vegan calzone filling suggestions? I’ve some ideas but I’m always open to testing out new and interesting combinations!!!
Vegan Cheesy Pumpkin Red Pepper Sundried Tomato Calzone
Servings – 1
Preparation Time – 1 hour 5 minutes
Cooking Time – 15 minutes
- 60g (1/2 cup) wholegrain spelt flour
- 50ml (3 1/2 tbsp) warm water
- 1/2 tsp dry active yeast
- 1/3 tbsp olive oil
- Pinch of salt
- 1/2 tbsp cornmeal
- 1/3 cup pumpkin puree
- 2 tbsp almond milk
- 1-2 tbsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/3 cup diced roasted pumpkin
- 1/2 roasted red bell pepper thinly sliced
- 1/4 cup steam spinach drained of excess water
- 3-4 sundried tomatoes rehydrated in water and finely chopped
- 1/2 tbsp fresh basil finely chopped
- Mix together yeast and warm water and set to one side for 15 minutes.
- Mix yeast and water mixture with olive oil and add to flour and salt.
- Stir well to combine and knead on a lightly floured surface for 5-7 minutes.
- Place in lightly oiled bowl, cover and leave to rise someplace warm for 1 hour; or until doubled in size.
- Meanwhile prepare pumpkin sauce by blending together pumpkin puree, almond milk, seasoning and nutritional yeast. Place in a pot and simmer for 5-7 minutes until desired consistency. Mix with all other filling ingredients and set to one side until ready to fill calzone.
- Preheat oven to 200C (400F).
- Knock back dough. Sprinkle a non stick baking tray with cornmeal, drop dough in the centre and flatten out with the palm of your hand, pressing out further to form a 7-8 inch circle of dough.
- Place filling on one side of the dough, fold over other side, pulling up the sides of the underside and pinching dough together to seal. Drizzle over a little olive oil (optional) before baking in the oven for 15 minutes.