Monday, February 23, 2015

Spinach & Mushroom Calzone

Vegan Spinach & Mushroom Calzone
These Calzones were greeted with great enthusiasm by my daughter (and by us grownups!) - they're delicious, and add a nice variety to a Vegan menu.

I always love to find an easier way to make something, and these were much easier than you might expect. I made a few fresh for today, and several more to go in the freezer for future meals.

For the outside, I used the Artisan Bread in Five Minutes a Day dough that I always keep on hand in the refrigerator. It really does take 5 minutes to whip up a batch! Of course, you could always use purchased dough from the store if you prefer.

Then, I made a double batch of my easy Manicotti filling, and made a tray of Manicotti for the freezer for a future meal along with these Calzones (A single Batch of Manicotti filling makes either one pan of Manicotti or a Dozen Calzones with a little filling to spare - so doubling the batch allows me to have both!)  You don't have to double the filling & make both recipes, it's just a nice option to have : )

For this recipe, you'll need:
Bread Dough (Artisan Bread in Five Minutes a Day or store bought)
Manicotti Filling (below)
Pizza Sauce (store bought or home made)
Buttery Spread - like Earth Balance
Garlic Salt

Manicotti or Calzone Filling (this is a single batch)
Stuffing:
Saute**
1 diced Onion (or 1/2 of a 12oz bag of Frozen Chopped Onion OR 3/4 tsp Onion Powder)
1 to 2 teaspoons Minced Garlic
Add:
1 (10 to 12 ounce) package frozen, chopped spinach (thawed and drained and squeezed dry)
Mix:
1 (14 to 16 ounce) package firm tofu, mashed with fork (I prefer the refrigerated kind in plastic tubs to the aseptically packaged varieties)
2 Tablespoons Lemon Juice
½ teaspoon Salt
½ teaspoon Pepper
1 (4oz) can Mushrooms, drained
Mix together thoroughly

Then, I pulled off plum-sized pieces of dough, rolled them into circles (about 6 to 8" in diameter) and spread them with some Pizza Sauce in the middle. (I make 3 calzones with a pound of dough. My 4-pound, Artisan Bread in 5 Minutes a Day batch of dough, makes a Dozen Calzones)

**If you use onion powder instead of fresh or frozen onion, the sauteing step may be skipped - just stir & stuff - but note, volume of filling will be decreased slightly
I rolled out the dough

I spread on Pizza Sauce, being careful to leave a wide edge margin for sealing


I added a rounded 1/3 cup of filling

Then I folded it over, and firmly pinched the edges, and perforated the top



I put in a rounded 1/3 cup of Manicotti or Calzone Filling in the middle, and stretched the dough over the top, being careful not to get sauce on the edges of the dough (sauce on the edges prevents a seal - you can see a couple of leaks on the pictures below where I had sauce across the seal). Then, I pinched the edges of the dough shut. I patted them down a bit, and put them on the pizza baking tray. Then I slashed the top to vent steam (I made the mistake with the first batch of pricking with a fork rather than slashing - the holes resealed & the steam did not vent well). Right before baking, I splashed them with a bit of water to make a nice crust.
Calzones Coming out of the oven on the Perforated, nonstick Pizza Pan

I baked them in a preheated oven at 425 degrees Fahrenheit for about 25 to 30 minutes, till golden brown. Then, I brushed with a tiny bit of Buttery Spread, and sprinkled with Garlic Salt.

Serve - be cautious - centers will be steamy-hot!

Calzones after baking, with buttery spread & garlic salt
If you want a restaurant-style presentation, you might want to serve some extra warm Pizza sauce for dipping. 

The ones we were not eating today were put in a single layer on a parchment-lined pan in the freezer to flash freeze. When they're frozen, they'll be transferred to an airtight freezer container.
Calzones ready for flash freezing

These Freeze well, but they are best when freshly made. I thawed them before baking. In the future I hope to try baking them straight from the freezer and see how that works.

Tip for dining with Omnivores: If you have a traditional Calzone recipe to serve your Omnivores along side these, that would be perfect. Also, when the Omnivores in the family order out for Calzones or Pizza from the local pizzeria, it's nice to be able to toss one of these in the oven for the Vegans : )

This is being shared on:
The Art of Homemaking Mondays
What'd You Do This Weekend
Mix it Up Monday 
Motivation Monday
Mom 2 Mom Monday
Anti-Procrastination Tuesday
Healthy, Happy, Green & Natural
Try a New Recipe Tuesday 
Good Tips Tuesday
Coffee & Conversation




14 comments:

  1. These look tasty. I have been wanting to try making pasties. If I make a dough, I can probably do half a batch of pasties and half a batch of calzones. I am going to try a whole wheat dough.

    ReplyDelete
    Replies
    1. That sounds great! I've actually tried these with Whole Wheat before - it gives a different taste - but still yummy : )

      Delete
  2. These look good! That's a great idea about freezing some for later. I've never made dough before - for some reason it always looks so tough but maybe I'll try the recipe that you linked.

    ReplyDelete
    Replies
    1. The Artisan Bread in Five dough is SOOOO easy - my daughter could make it with only the tiniest bit of help by the time she was in kindergarten. You'll LOVE making it : ) Thanks so much for dropping by!

      Delete
  3. My what comfort food! I love the toppings! Thank you for sharing this healthy and delicious Spinach & Mushroom Calzone recipe with us at the Healthy, Happy, Green and Natural Party Blog Hop! I sincerely appreciate it. I’m pinning and sharing!

    ReplyDelete
    Replies
    1. Thank you so much - I so appreciate you hosting, as well as your consistently kind comments : )

      Delete
  4. Oh this looks delicious! I can't wait to try it out! Thanks so much for sharing the recipe with us!

    ReplyDelete
    Replies
    1. Thanks so much for visiting & for your sweet comment!

      Delete
  5. that looks super yummy! Definitely pinning this recipe! Glad I saw your post on the Healthy, Happy, Green and Natural Blog Hop.
    Cheers!
    Shana from Technotini

    ReplyDelete
    Replies
    1. Thanks so much for visiting and for pinning! I'm still getting the hang of Pinterest, but it can be quite fun : )

      Delete
  6. These sound wonderful! Thanks for sharing at What'd You Do This Weekend? I hope you'll join us again this Monday morning :)

    ReplyDelete
    Replies
    1. Thanks so much for hosting! I appreciate it - and your kind comments : )

      Delete
  7. Oh my, these look amazing Anna! Thank you for linking up your creative vegan recipes with us on the Art of Home-Making Mondays each week :)

    ReplyDelete
    Replies
    1. Thanks so much! I so appreciate your hosting - I especially enjoy both your blog & your blog hop! : )

      Delete

Welcome!
Please, DO chime in! : )

If you want to share a link to a pertinent and supportive post of your own that directly relates to my post (if, for instance, you also have a great vegan pancake recipe, or a post about Christmas) I don't mind a bit!

I encourage any questions about methods, measurements, or cooking times, and comments about typos, broken links, mistakes, omissions, etc. I also welcome thoughtful questions - even if you disagree with me.

I often take a few days to post your comment, and a few after that to reply. Please don't think I'm ignoring you if my response is slow - I'm just not always connected to technology.

Delighted to have you here! Post away!


Related Posts Plugin for WordPress, Blogger...