This was the first time I’ve made calzones, and they were a hit. Basically if you know how to make a pizza, you can make a calzone. I bought pre-made whole wheat pizza dough and used it to make 4 calzones, so it’s about two pieces of pizza each. It’s a great way to get a lot of vegetables in and I had leftover cooked lentils so I decided to throw them in the mix too for some extra protein, but usually I use tempeh. I tried not to use very much vegan cheese, but you can use the amount you’d like. They made the perfect Friday night meal and I made a big side salad as well. Also, you have to serve a calzone with a side of warm marinara sauce, my favorite is Rao’s. I’ll definitely be making them again soon!
Vegetable and Lentil Calzones
1 ball of pre-made whole wheat pizza dough
1 jar of marinara sauce
1 bag of spinach
8 oz button mushrooms, sliced
8 oz cooked lentils
1 large yellow onion, diced,
1/2 red bell pepper, diced
1 tbsp minced garlic
1/4 tsp red pepper flakes
1/2 cup So Delicious “mozzarella” shreds
1 tsp olive oil
1 tsp fennel seed
1 tbsp Italian seasoning
salt and pepper to taste
- Preheat oven to 450* and heat oil in a large skillet.
- Add onions, peppers, mushrooms, and garlic to the oil and cook until tender.
- Add lentils, spinach, fennel seed, red pepper flakes, and Italian seasoning and cook until spinach is wilted and then add salt and pepper to taste.
- On a floured surface, cut the dough into 4 equal balls and roll each one out until about 1/4 inch thin. Add them to a large baking sheet.
- Use about a tbsp of marinara and add to half of each dough round.
- Top with a few tbsp of the veggie/lentil mixture to half of each one.
- Sprinkle with a little bit of vegan mozzarella shreds and vegan parmesan.
- Pull the empty half over the filled half and press the edges together until sealed, and then fold the seal over and press closed again.
- Brush with olive oil, sprinkle with sea salt and Italian seasoning.
- Bake about 15-20 minutes until golden brown and serve with warm marinara sauce.