Ingredients
Dough
- 1 batch of Pizza Dough (store-bought or homemade)
Filling
- 1 cup Pizza Sauce (Marinara can be a substitute)
- 1 medium Yellow or Sweet Onion (Red onion can be used instead)
- 1 medium Zucchini (Can be replaced with bell peppers or roasted eggplant)
- 1 cup Mushrooms (Any type can be used or omitted)
- 2 cups Baby Spinach (Kale or Swiss chard can be used)
- 2 cloves Garlic (Garlic powder can substitute)
- 1 teaspoon Dried Oregano (Or Italian seasoning)
- 1/2 teaspoon Salt (Adjust to taste)
Cheesy Cashew Cream
- 1 cup Raw Cashews (Soaked)
- 1/4 cup Nutritional Yeast (Optional)
- 2 tablespoons Lemon Juice (Lime juice can be substituted)
- 1/2 cup Water (Adjust for consistency)
- 1/2 teaspoon Salt (Included from filling ingredients)
Instructions
- Prepare the Cashew Cream: Soak the raw cashews overnight or alternatively, in boiling water for 15-20 minutes to soften. Drain and combine with nutritional yeast, lemon juice, salt, and enough water. Blend until smooth and creamy, adjusting water quantity to reach the desired consistency.
- Preheat the Oven: Set your oven to 425ºF (220ºC) and line a baking sheet with parchment paper to prevent sticking.
- Sauté the Vegetables: In a non-stick pan over medium heat, sauté the chopped onions until softened and translucent. Add diced zucchini, mushrooms, minced garlic, and dried oregano. Cook the mixture until the vegetables are tender. Finally, stir in the baby spinach and cook just until wilted. Season with salt to taste.
- Prepare the Dough Circles: Divide the pizza dough into four equal portions. Using a rolling pin, roll each piece into a circle approximately 6-8 inches in diameter, ensuring an even thickness.
- Assemble the Calzones: On one half of each dough circle, spread a generous layer of pizza sauce. Top with the sautéed vegetable mixture, followed by a dollop of the prepared cashew cream. Fold the dough over to cover the fillings and tightly seal the edges by pressing with your fingers or a fork to prevent filling leakage during baking.
- Optional Topping: Place the assembled calzones on the prepared baking sheet. For a golden finish and extra flavor, brush the tops lightly with oil or non-dairy milk and sprinkle with additional dried oregano if desired.
- Bake: Bake the calzones in the preheated oven for about 15 minutes or until the dough turns golden brown and cooked through.
- Cool and Serve: Remove the calzones from the oven and let them cool for 5-10 minutes to set. Slice and serve warm, optionally accompanied by extra marinara sauce for dipping.
Notes
- Soaking cashews overnight results in a creamier texture but quick soak in boiling water works as a time saver.
- Feel free to customize the vegetable filling with your favorite veggies such as bell peppers, eggplant, or kale.
- Make sure to seal the calzone edges tightly to prevent filling from leaking during baking.
- You can prepare dough from scratch or save time with store-bought pizza dough.
- Brush tops with oil or non-dairy milk for a shiny golden finish, optional but recommended.
- Leftover calzones can be refrigerated and reheated in the oven to retain crispiness.
- Prep Time: 20 minutes (plus soaking time for cashews)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
