Are you craving a delicious, satisfying, and completely plant-based meal? Look no further than these vegan calzones packed with sun-dried tomatoes and a vibrant pesto spread! This recipe is not only easy to follow but also offers a delightful explosion of Mediterranean flavors. Get ready to impress yourself and your guests with this culinary masterpiece.
What Makes This Vegan Calzone Recipe Unique?
This recipe stands out for its bold flavor combination. The sweet, tangy sun-dried tomatoes perfectly complement the herbaceous pesto spread, creating a harmonious balance within the soft, pillowy calzone dough. We'll use readily available ingredients, making it perfect for a weeknight dinner or a fun weekend project. We’ll also explore ways to customize it to your liking, ensuring you have a truly personalized experience.
Ingredients You'll Need:
For the Dough:
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 2 tablespoons olive oil
- 3 cups all-purpose flour (or a blend of all-purpose and whole wheat for added fiber), plus more for dusting
- 1 teaspoon salt
For the Filling:
- 1 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup vegan pesto (store-bought or homemade)
- 1/2 cup vegan mozzarella shreds (or your preferred vegan cheese)
- 1/4 cup vegan ricotta cheese (optional, adds creaminess)
- 1/4 cup chopped fresh basil (optional, for added freshness)
For the Topping:
- Olive oil
- Vegan parmesan cheese (optional, for sprinkling)
Instructions: Step-by-Step Guide to Vegan Calzone Perfection
1. Making the Dough:
In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy. Add olive oil, flour, and salt. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
2. Preparing the Filling:
While the dough is rising, chop the sun-dried tomatoes. In a bowl, combine the sun-dried tomatoes, vegan pesto, vegan mozzarella, vegan ricotta (if using), and fresh basil (if using).
3. Assembling the Calzones:
Punch down the risen dough and divide it in half. On a lightly floured surface, roll out each half into a 10-inch circle. Spread half of the filling evenly over each circle, leaving a 1-inch border. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork for a decorative touch.
4. Baking the Calzones:
Preheat your oven to 400°F (200°C). Brush the calzones with olive oil and sprinkle with vegan parmesan cheese (optional). Bake for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
5. Serving:
Let the calzones cool slightly before slicing and serving. Enjoy immediately!
Frequently Asked Questions (FAQ)
Can I use different vegetables in my vegan calzone?
Absolutely! Feel free to experiment with other vegetables like spinach, mushrooms, bell peppers, or artichoke hearts.
What kind of vegan cheese works best?
Many vegan cheeses work well in calzones. Shredded mozzarella-style cheeses tend to melt well, but you can use any variety you prefer. Experiment to find your favorite!
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just allow it to come to room temperature before shaping and baking.
How can I store leftover calzones?
Store leftover calzones in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through.
Can I freeze vegan calzones?
Yes, you can freeze unbaked calzones. Wrap them tightly in plastic wrap and then foil before freezing. Bake from frozen, adding a few minutes to the baking time.
This recipe offers a delicious and satisfying vegan meal. The sun-dried tomatoes and pesto create a flavourful explosion that will leave you wanting more. Enjoy your culinary adventure!
