You may not normally think of calzones as a quick dinner – but you will have this meal on the table faster than you can get delivery. Well, at least around here. Our local pizza place (that has vegan options) takes 60 minutes to deliver. Anyhow – using premade dough is the time-saver. You can pick up lots of different kinds of premade pizza dough. We get ours from a nearby pizzeria called Peace A Pizza – their fresh-herb pizza dough is heavenly. But most grocery stores carry a variety of pizza dough options, as does Trader Joe’s. Check in the dairy aisles, near the canned biscuits and crescent-style rolls, or near the pre-packaged deli foods; we’ve seen dough in both places. Feeling ambitious and want to make your own dough? Go for it – but plan for enough time, as yeasted dough needs to rise. Try this basic recipe.
The flavor profile for this calzone is simple – we based it on classic caprese salad, which is tomato, basil and mozzarella. The shredded Beyond Meat pieces add bulk and texture, as well as protein, to the supper – plus it’s super tasty! The recipe makes four large calzones, but you can split it into smaller mini calzone bites for an appetizer or even make a pizza. Want to try Beyond Meat? Check out this link for their monthly coupon. (This is not a sponsored post – we really like them, btw!)
Caprese Calzones with Beyond Meat
large ball of fresh pizza dough (enough for one large pizza)
flour, to roll dough
1 package Beyond Meat Lightly Seasoned Strips, shredded
1 cup vegan pasta sauce, plus more for serving
1/2 cup vegan mozzarella-style shreds (we used Daiya)
16-20 large fresh basil leaves, plus more to garnish if desired
4 Tbl. olive oil
Preheat oven to 400. Divide dough into four sections. Flour a flat surface and using a rolling pin, roll each of the 4 dough balls into a large circle, about 8 to 10 inches in diameter. Dough should be fairly thin.
To assemble, transfer first dough circle onto a baking sheet. Top one half of the dough circle with 1/4 of Beyond Meat shreds, 1/4 cup of pasta sauce, 1/8 cup of mozzarella shreds and 4 or 5 whole basil leaves. Leave an edge as you fill the calzone, so you can “close” the dough. Fold empty half of dough circle over the fillings and pinch the edge shut. Use a fork to press edges down, or if you’re feeling fancy, you can twist the edges close for a decorative look. Either way, be sure to seal the calzone, so your fillings don’t leak during baking. Cut two small slits in the top of the calzone, for steam to escape in the oven. Gently rub the top of the complete calzone with 1 tablespoon of olive oil to make the dough crisp and glossy.
Repeat this process with the other three portions of dough. You will likely need to use two regular size cookie/baking sheets, two calzones each.
Bake in 400-degree oven for 12 to 15 minutes, until dough is cooked through, crisp and golden brown at edges. Allow to cool for 5 minutes before serving. The middle will be gooey and runny when you cut it open or bite into it.
Serve with more pasta sauce for dipping and pieces of fresh basil as garnish.