Flaky pastry surrounds all those savoury pizza flavours, creating a fun and delicious make-ahead meal! The Cashew Crumbles add a cheezy touch!
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| Prep Time | 20 minutes |
| Cook Time | 20-30 minutes |
| Passive Time | 60 minutes chilling time for the pastry |
| Servings |
calzones
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Ingredients
Pastry
- 1 flax egg Combine 1 Tablespoon of ground flaxseed with
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 cup cold vegan butter I used Earth Balance.
- 1/3 cup ice water
- 1 Tablespoon white vinegar
Filling
- 1 Tablespoon oil
- 1 medium sweet onion
- 2 cloves garlic
- 2 cups shredded mushrooms
- 1 medium sweet pepper red, orange, or yellow
- 1 1/2 cups pizza sauce homemade or bought
- 3/4 cup pineapple tidbits drained and squeezed to prevent too much juice in the filling
- 1/4 teaspoon chili/garlic sauce to add heat as desired
- 1/4 cup vegan parmesan Try the super simple recipe for Cashew Crumbles.
- 1/4 teaspoon pepper
Ingredients
Pastry
Filling
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Rate this recipe!
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Instructions
Pastry
- Make the pastry dough first, as this needs to chill for at least an hour. Overnight works well!
- Make the flax seed egg and let sit for a couple of minutes until it "gels".
- Stir together the flour, salt, and garlic powder.
- Rub in the butter until you have coarse crumbs.
- Stir together the flax seed egg, the water, and the vinegar.
- Sprinkle this over the flour and stir gently just until the mixture comes together.The less your handle it, the better. Form it into a ball and wrap in plastic wrap. Let chill for at least an hour.
- When you are ready to create your calzones, heat oven to 410 degrees F. (Unless you are making them for the freezer.) Line 2 baking sheets with sil pads or parchment paper.
Filling
- In a frying pan, heat 1 Tablespoon of oil. While it is heating, process the onion and 2 cloves of garlic in a food processor until very fine. Cook this in the heated oil for a few minutes, until translucent.
- Shred the mushrooms and sweet peppers and add them to the pan to cook together and release some of the moisture from the mushrooms. Add salt and pepper to taste. Add chili-garlic sauce for extra heat. Cook until the mushrooms have dried out a little.
- Stir in the pizza sauce, the vegan parmesan and the drained and squeezed pineapple tidbits. You could also stir in some finely chopped kale for some green, if desired. You can make this a day ahead as well.
Creating Calzones
- When you are ready to fill your calzones, roll out the pastry between two pieces of parchment paper. That way you don't need to add extra flour and your pastry stays more tender.
- Cut out large, 4-5 inch circles with a jar lid or a cutter. Brush the outer edge of each circle with a little water before filling. Put a rounded tablespoon of filling in the middle and fold over to match the edges and make a half-circle. Pinch the edges together well to make sure they are sealed.
- Place finished calzones on the prepared baking sheet. Brush with a little plant milk. You can freeze these now or bake them for about 20 minutes until brown. Remove and let cool on a rack for a moment. These are great warm! Enjoy!
Recipe Notes
Serve with individual bowls of fresh pizza sauce sprinkled with more Cashew Crumbles! Everyone loves to dip!
