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Homemade Vegan Calzones with Sun-Dried Tomato & Pesto Spread

May 8, 2014 13 Comments

homemade-vegan-calzones

I don’t think you’ll find many people who don’t like pizza, but sometimes, pizza just ain’t enough – you need something new, something different.

And so, the calzone was born. I’ve never found a store-bought calzone I’ve ever liked, but this homemade version is crazy good.

Calzones-Vegan

The possibilities are endless when it comes to what you can put in your calzone! For this recipe, I chose zucchini, green olives, spinach, and a bit of vegan cheese shreds (mozzarella). Super tasty!

I love how the sauce/spread is used, instead of just regular ol’ tomato sauce. It makes the calzone much more interesting. The flavour of that stuff is incredible!

The dough is flaky, with just enough “chew” to make it taste exactly like pizza crust. What could be better than a pizza folded in half, and stuffed full of all your favourite pizza toppings?

Vegan-Calzones

5.0 from 3 reviews
Homemade Vegan Calzones with Sun-Dried Tomato & Pesto Spread
 
Print
Prep time
1 hour 15 mins
Cook time
10 mins
Total time
1 hour 25 mins
 
Author: Vegan Insanity
Recipe type: Pizza
Serves: 3-4
Ingredients
Dough
  • 1½ Cups kamut or all-purpose flour
  • 1⅛ tsp fast acting yeast
  • ½ tsp salt
  • ½ tbsp coconut sugar
  • 1 tbsp olive oil
  • ¾ cup warm water, or as needed
Sun-Dried Tomato & Pesto Spread
  • ½ cup raw cashews (soaked for at least 4 hours)
  • 1 large garlic clove
  • ⅓ cup sun-dried tomatoes, drained
  • 1 medium tomato
  • ⅓ cup fresh basil, packed
  • ¼ tsp chili powder
  • ¼ tsp freshly ground black pepper
  • ½ tsp salt
  • 2 tbsp olive oil
Assembly
  • Veggies of your choice
  • Vegan cheese (optional, but recommended)
Instructions
Dough
  1. Add the flour, yeast, salt, sugar and oil to a large mixing bowl. Mix until combined.
  2. Add the water, as needed, until the dough is soft and has come together nicely. Form into a ball.
  3. Place the dough ball in a well-oiled bowl and cover with a clean dish towel. Allow to rise, until it has doubled in size, which can take up to 1 hour (it was 40 minutes for me).
Sun-Dried Tomato & Pesto Spread
  1. Add all ingredients to a high-powered blender or food processor and blend/processed until smooth, adding a bit of water, if needed.
Assembly
  1. Preheat oven to 500F.
  2. Divide the dough into 3 or 4 portions. and roll each one into a thin layer. Be careful not to make them too thick!
  3. Spread the sauce on each calzone, without going all the way to the edges.
  4. Add the "toppings" - veggies and vegan cheese - on one side of the calzone.
  5. Fold into a semicircle and seal the edges.
  6. Poke a few holes into each calzone, brush with a bit of oil, and sprinkle some dried basil on top (or fresh!).
  7. Cook for about 10 minutes, or until the bottoms have browned nicely.
  8. Enjoy!
3.2.2310

 

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Related Posts:

Pasta with Basil, Sun-Dried Tomato & Walnut Pesto Mini Cauliflower Crust Pizzas with Sun-Dried Tomato Sauce Thin Crust Pesto Pizza Mini Vegan Tortilla Pizzas

Filed Under: Pizza, Recipes Tagged With: dinner, lunch, soy free

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Comments

  1. Erin says

    February 23, 2017 at 8:49 PM

    Can this be made with gluten free flour?

    Reply
  2. Holly H says

    August 31, 2016 at 2:17 AM

    Love this recipe!!!! The pesto is amazing and genius!!!! I seriously love the pesto so much and I want to dehydrated to make crackers or bread or a pizza crust from it and the pesto would be amazing as sauce for pizza too. So many great things to make from the pesto!! Seriously thank u for this recipe!!!

    Reply
  3. classyflavors says

    August 2, 2016 at 8:43 AM

    I am not vegan but i love vegan food. This looks amazing 🙂

    Reply
  4. Nancy Leatham says

    April 16, 2016 at 8:28 PM

    Looks good! I’m gonna have to try it!

    Reply
  5. Deryn @ Running on Real Food says

    April 15, 2016 at 4:52 PM

    These look awesome!! Saturday night dinner sounds about right..can’t wait to try them! I’ve been loving Earth Balance vegan cheeses lately, so it’s definitely going in. Thanks!

    Reply
    • Cassie says

      April 15, 2016 at 8:11 PM

      Ooh I didn’t now EB made cheeses! I’ll have to check them out.

      Hope you enjoy your calzones. 😀

      Reply
  6. Katie says

    January 3, 2016 at 7:51 PM

    I didn’t use your filling (subbed with my own creation/concoction), but I did give the dough a go. I must have made it too thick as they were thicker than yours (majorly thicker), which was probably why the side separated and opened up. The dough was delicious, thanks for the recipe!

    Reply
  7. beth c says

    November 25, 2015 at 6:36 PM

    this looks fabulous! i can’t wait to make these with the kiddo this week! 🙂

    Reply
  8. Jade says

    January 6, 2015 at 6:18 PM

    How long do they last? And can you freeze them?

    Reply
  9. Courtney says

    September 25, 2014 at 6:43 PM

    Awesome recipe! A new favourite in our apartment. 🙂 that pesto is to die for. thank you for sharing!

    Reply
    • Cassie says

      September 26, 2014 at 1:15 PM

      Super happy you loved it!

      Reply
  10. Melissa @ Nourish By Melissa says

    May 12, 2014 at 1:08 PM

    Wow! These look mouthwatering! Definitely need to try these out 🙂 Do you think brown rice flour would work in place of kamut?

    Reply
    • Cassie says

      May 12, 2014 at 1:18 PM

      I think it would work, they just might come out a bit darker, but the flavour should be pretty similar. 🙂

      Reply

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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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