- Cooking Time: 20
- Servings: 6 calzone and a bit
- Preparation Time: 1h25
- 1 1/2 teaspoons yeast
- 1 tablespoon sugar (or honey)
- 1 cup warm water
- 1 1/2 teaspoons salt
- 2 1/2 to 3 cups flour
- A bit of oil
- 1 bag fresh spinach (or 2-4 swiss chard or kale leaves), coarsely chopped
- ½ onion, chopped
- ½ block of firm tofu, diced (to make it easier for your blender)
- Juice of ½ to 1 lemon (to taste)
- ½ tbsp sugar
- About 1/3 cup olive oil
- ½ garlic clove
- ½ tsp sea salt
- Combine the yeast, sugar and water and set aside for 15 min (this is to proof the yeast. If not bubbles/foam form after 15 min, your yeast is not active).
- In a mixing bowl, combine the flour and salt. Add the yeast/water mix. Using your stand mixer (or kneading by hand), mix all the ingredients, about 2 minutes if using a mixer or 10 if by hand, until you have a smooth and elastic dough, adding flour if necessary to keep from being sticky (to test: dough should come off a metal spoon easily). Form the dough into a ball. Rub 1-2 Tbsp of olive oil around the dough and on the sides of the mixing bowl. Cover the dough and let your dough stand until it doubles, about 60 min, in a warm draft-free spot (unheated oven is perfect for that). START THE FILLING while the dough rises- see steps below.
- On medium high heat, heat up the oil. Add onions and mix until translucent. Add the spinach/swiss chard/kale. When wilted and deep green, turn heat off and remove from heat. Add a little salt, to taste.
- In a blender, mix the tofu, lemon juice, sugar, olive oil, garlic, and salt. Add the tofu mix to the spinach/green mix.
- Once the dough has doubled, punch down dough. Divide into six sections and, on a lightly floured surface, roll out in rounds 1/4 inch thick, using a rolling pin.
- Fill with 1/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
- Moisten the rim with a little water, fold the empty side over, and crimp the edges with a fork.
- Prick here and there with a fork to allow steam to escape.
- Bake on an oiled tray (or a baking sheet covered with aluminum foil) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.
- Optional: Brush each pastry with a little oil as it comes out of the oven.
NotesMany years ago, I created a vegan lasagna that uses a white tofu-based sauce... it became a hit amongst vegans and meat eaters. A few months later, I stumbled upon a calzone recipe from Moosewood Cookbook and I got an idea. Why not combine the white sauce, add greens, and stuff them in a calzone dough? It was a match made in heaven... or so we think! Try for yourself! There's a few steps and there's some waiting around for the dough to rise but it's actually a lot easier than it looks- especially if you have a stand mixer to make the dough! These are truly worth the effort! FYI, you can serve them with tomato sauce as a dipping sauce- our son loves it!
NOTE: This dough recipe makes for a great homemade pizza too!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
"Pretty Food" for the home Chef
Shrimp Recipes That Bubba Would Love (inspired by the movie Forrest Gump)
Angel Acres Christmas Dinner Cookbook!See More
Julia Child's Supremes de Volaille Archiduc
Chicken MoleSee More