Vegan Calzone
Knead this mix in a stand mixer for 5-10 minutes on a slow speed until you have a nice and elastic dough. If you don’t have a mixer, you can also just knead by hand for 10-15 minutes, until the dough is smooth and elastic. You can follow along with a tutorial for kneading dough by hand here.
Now you’ve got your dough, you need to leave it to prove. So cover with a damp towel, and leave to rise for approx. 1-1½ hrs until doubled in size.
While your dough is proving it’s time to prep your filling. Add the chopped onions and garlic to a frying pan with some oil, and cook until softened. Then add the mushrooms, and cook until reduced. Finally add in the baby spinach and cook until wilted.
Now stir in the olives, red chilli flakes if using and season with salt and pepper to taste.
Once the dough has doubled in size, you can remove it from the bowl onto a lightly floured surface. Knock back and divide the dough into four and then roughly shape into a balls. Cover with the tea towel and leave to rest for another 10 minutes. We’ll be using this floured surface again shortly so keep don’t clean it up, just yet!
Prepare your oven by preheating to 200°C and line two large baking trays with parchment. Now this part is important; flour the parchment, or cover with semolina, to stop the calzone from sticking to the tray later.
Go back to you dough and stretch it out on to the lightly floured surface with floured hands, or a floured rolling pin, to form a circle around 25cm (the size of a small pizza). Make sure the dough doesn’t become too thin by gently tugging at the edges, as it is a stretchy sticky dough.
Transfer onto the prepared baking trays and reset the circle to your pizza shape. Repeat for all calzones.
Now it’s time to fill up your calzone dough. On one half of each calzone, spread the passata with a spoon and then top with the filling (divided by four).
Carefully lift the dough in half over the filling, seal and crimp the edges.
Brush the tops with olive oil, and bake in the oven for 25-30 minutes until golden brown. Serve up on its own, or with a side salad. These are also great to make ahead of time to grab and go for lunch, or pop in the freezer pre-cooking for a quick dinner.
For a more detailed tutorial on kneading watch this video, and check out my detailed bread-making ebook Basics of Bread.
What I love about this recipe is that it is versatile, you can swap the fillings for anything you like! You can also make different fillings for each calzone if cooking for different tastebuds.
More Italian-inspired recipes
- Creamy Tomato Tagliatelle
- Pea and Spring Onion Risotto
- Asparagus Breadcrumb Linguine
- Red Pepper Orzo
- Mexican-Inspired Lasagne
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Vegan Calzone
Ingredients
Pizza Dough
- 500 g white bread flour
- 7 g dried yeast
- 320 ml lukewarm water
- 10 g salt
- 8 g sugar
- 2 tbsp olive oil
Filling
- 1 onion (finely chopped)
- 1 large garlic clove (finely chopped)
- 100 g mixed mushrooms (sliced)
- 50 g baby spinach
- 100 g olives (pitted and halved)
- 8 tbsp passata (or more depending on preference )
- 150 g vegan cheese (mix of mozarella and cheddar, grated)
- Sea salt and black pepper
- Sprinkle of red chilli flakes (optional)
- Olive oil (for brushing)
Instructions
- Add the flour, yeast, sugar, and yeast to a mixing bowl (making sure the salt and yeast are separate). Pour in the water and oil.
- Knead in a stand mixer for 5-10 minutes on a slow speed until you have a nice and elastic dough. If you don’t have a mixer, knead by hand for 10-15 minutes, until the dough is smooth and elastic.
- Cover with a damp towel, and leave to rise for approx 1-1½ hrs until doubled in size.
- Meanwhile, prep your filling. Add the onions and garlic to a frying pan, and cook until softened. Then add the mushrooms, and cook until reduced. Finally add in the spinach and cook until wilted.
- Stir in the olives, and red chilli flakes if using. Season with salt and pepper.
- Once the dough has doubled in size, remove from the bowl onto a lightly floured surface. Knock back and divide the dough into four and then roughly shape into a balls. Cover and leave to rest for 10 minutes.
- Preheat the oven to 200°C (400°F). Line two large baking trays with parchment. Flour the parchment, or cover with semolina, to stop the calzone from sticking.
- Stretch out the pizza dough on the lightly floured surface with floured hands, or a floured rolling pin, to form a circle around 25cm (the size of a small pizza). Make sure the dough doesn’t become too thin by gently tugging at the edges, as it is a stretchy sticky dough. Transfer onto the prepared baking trays and reset the circle to your pizza shape. Repeat for all calzones.
- On one half of each calzone, spread the passata with a spoon and then top with the filling.
- Carefully lift the dough in half over the filling, seal and crimp the edges.
- Brush the tops with olive oil, and bake in the oven for 25-30 minutes until golden brown.
Video
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
Whether you’ve been vegan for years or simply looking to explore new flavours, this recipe offers a delicious twist on a classic Italian favourite. Packed with vibrant veggies and plant-based cheese, for this recipe I’ll also share how to make your own easy pizza dough. Perfect for a cosy weekend dinner or a quick make-ahead lunch, they’re are a versatile addition to your plant-based repertoire.
What you need
What you needI made my dough from scratch but if you don’t have the time just substitute for your favourite pre-made dough.
For the dough:
- white bread flour
- dried yeast
- salt
- sugar
- olive oil
For the filling:
- onion
- garlic
- mushrooms
- baby spinach
- olives
- passata
- vegan cheese – I used a mix of mozzarella and cheddar but use your favourite!
- olive oil
How to make vegan calzone
To start with you want to measure out your ingredients and add the flour (opt for a high quality flour), yeast, sugar, and yeast to a mixing bowl (making sure the salt and yeast are separate). Now pour in the water and oil.
Knead this mix in a stand mixer for 5-10 minutes on a slow speed until you have a nice and elastic dough. If you don’t have a mixer, you can also just knead by hand for 10-15 minutes, until the dough is smooth and elastic. You can follow along with a tutorial for kneading dough by hand here.
Now you’ve got your dough, you need to leave it to prove. So cover with a damp towel, and leave to rise for approx. 1-1½ hrs until doubled in size.
While your dough is proving it’s time to prep your filling. Add the chopped onions and garlic to a frying pan with some oil, and cook until softened. Then add the mushrooms, and cook until reduced. Finally add in the baby spinach and cook until wilted.Now stir in the olives, red chilli flakes if using and season with salt and pepper to taste.
Once the dough has doubled in size, you can remove it from the bowl onto a lightly floured surface. Knock back and divide the dough into four and then roughly shape into a balls. Cover with the tea towel and leave to rest for another 10 minutes. We’ll be using this floured surface again shortly so keep don’t clean it up, just yet!
Prepare your oven by preheating to 200°C and line two large baking trays with parchment. Now this part is important; flour the parchment, or cover with semolina, to stop the calzone from sticking to the tray later.
Go back to you dough and stretch it out on to the lightly floured surface with floured hands, or a floured rolling pin, to form a circle around 25cm (the size of a small pizza). Make sure the dough doesn’t become too thin by gently tugging at the edges, as it is a stretchy sticky dough.
Transfer onto the prepared baking trays and reset the circle to your pizza shape. Repeat for all calzones.
Now it’s time to fill up your calzone dough. On one half of each calzone, spread the passata with a spoon and then top with the filling (divided by four).
Carefully lift the dough in half over the filling, seal and crimp the edges.
Brush the tops with olive oil, and bake in the oven for 25-30 minutes until golden brown. Serve up on its own, or with a side salad. These are also great to make ahead of time to grab and go for lunch, or pop in the freezer pre-cooking for a quick dinner.
For a more detailed tutorial on kneading watch this video, and check out my detailed bread-making ebook Basics of Bread.
What I love about this recipe is that it is versatile, you can swap the fillings for anything you like! You can also make different fillings for each calzone if cooking for different tastebuds.
More Italian-inspired recipes
- Creamy Tomato Tagliatelle
- Pea and Spring Onion Risotto
- Asparagus Breadcrumb Linguine
- Red Pepper Orzo
- Mexican-Inspired Lasagne
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Vegan Calzone
Ingredients
Pizza Dough
- 500 g white bread flour
- 7 g dried yeast
- 320 ml lukewarm water
- 10 g salt
- 8 g sugar
- 2 tbsp olive oil
Filling
- 1 onion (finely chopped)
- 1 large garlic clove (finely chopped)
- 100 g mixed mushrooms (sliced)
- 50 g baby spinach
- 100 g olives (pitted and halved)
- 8 tbsp passata (or more depending on preference )
- 150 g vegan cheese (mix of mozarella and cheddar, grated)
- Sea salt and black pepper
- Sprinkle of red chilli flakes (optional)
- Olive oil (for brushing)
Instructions
- Add the flour, yeast, sugar, and yeast to a mixing bowl (making sure the salt and yeast are separate). Pour in the water and oil.
- Knead in a stand mixer for 5-10 minutes on a slow speed until you have a nice and elastic dough. If you don’t have a mixer, knead by hand for 10-15 minutes, until the dough is smooth and elastic.
- Cover with a damp towel, and leave to rise for approx 1-1½ hrs until doubled in size.
- Meanwhile, prep your filling. Add the onions and garlic to a frying pan, and cook until softened. Then add the mushrooms, and cook until reduced. Finally add in the spinach and cook until wilted.
- Stir in the olives, and red chilli flakes if using. Season with salt and pepper.
- Once the dough has doubled in size, remove from the bowl onto a lightly floured surface. Knock back and divide the dough into four and then roughly shape into a balls. Cover and leave to rest for 10 minutes.
- Preheat the oven to 200°C (400°F). Line two large baking trays with parchment. Flour the parchment, or cover with semolina, to stop the calzone from sticking.
- Stretch out the pizza dough on the lightly floured surface with floured hands, or a floured rolling pin, to form a circle around 25cm (the size of a small pizza). Make sure the dough doesn’t become too thin by gently tugging at the edges, as it is a stretchy sticky dough. Transfer onto the prepared baking trays and reset the circle to your pizza shape. Repeat for all calzones.
- On one half of each calzone, spread the passata with a spoon and then top with the filling.
- Carefully lift the dough in half over the filling, seal and crimp the edges.
- Brush the tops with olive oil, and bake in the oven for 25-30 minutes until golden brown.
Video
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
2 comments
Amy
I made these a couple of weeks ago and they were a huge hit with the family! While stretching the dough, I was sure they were going to be an epic fail but I just kept working with the dough and it all worked out perfectly! Thank for this incredible recipe!
giusi
i made this calzoni last week and they came out amazing. it’s a super easy recipe but really delicious. I put the leftovers in the freezer and once thawed and baked back to melt the cheese were as freshly made