Every time I make calzones, I think, "why don't I make these more often?" Perfect for relaxed weekend dinners, grab-and-go lunches, and freezing for quick dinners during the week, calzones are really a blank canvas for your favorite fillings. With so many options for ingredients and fillings, nothing is lost by making them vegan. Sausage and Pepper Calzones is just one tasty way to go.
In this recipe for Sausage and Pepper Calzones, we use Italian vegan sausage, found in many grocery stores today. Our ricotta cheese, made from tofu, is creamy and delicious, and takes only minutes to prepare. While pizza dough can be purchased, making it from scratch is easy and yields a more delicate crust. The beauty is that everything can be made in advance (filling, ricotta, and dough) so that assembly is super-simple. Mix and match other filling combinations like garlic-roasted broccoli, cauliflower, winter squash, or mushrooms. Try sautéed greens and chick peas for a new twist. Adjust the size of the calzones for appetizers, kids, or adults. And if you crave a stretchy, cheesy inside, try a vegan mozzarella cheese (like Daiya Mozzarella Shreds or Follow Your Heart Mozzarella). So many ways to say "yum"!
Several hours before starting, place pizza dough on the counter on a floured surface. Sprinkle a little flour on top. Cover with a clean tea towel.
Preheat oven to 400ºF. Line a baking tray with parchment paper. Place cut sausage, onions, and peppers on the tray in a single layer. Drizzle with couple of tablespoons of olive oil. Sprinkle oregano, fennel, salt and pepper over everything. Place tray in oven and roast for about 25 minutes, or until onions and peppers are soft. Remove tray from oven and set aside.
While sausage and peppers are in the oven, make the tofu ricotta cheese. Wrap tofu in paper towels and press gently on counter, on all sides, to remove excess water. Crumble tofu into a medium bowl. Add remaining ingredients and stir to combine well. Set aside.
Punch down dough and divide into 8 pieces. Line a baking tray with parchment. On a lightly floured surface, roll each piece one at a time, into a thin circle. Spread with a couple of tablespoons of ricotta on one half of the circle, leaving about a 1/4 inch border to create a seal. Take a heaping spoonful of sausage and pepper filling and place it on top of ricotta. Fold over one side of dough to cover the filling to create a half moon. Use a fork to press and pinch the edges together to create a seal. Lift calzone with a floured spatula and place on prepared baking tray. Repeat until ingredients are used up. With a sharp knife, cut a small slit in each calzone to allow steam from cooking to escape. Brush calzones with olive oil and sprinkle with little salt. Place tray in oven and bake for about 15 to 20 minutes, or until dough is nicely browned all over. Use a spatula to lift calzones and check the bottoms at the 10 minute mark. Let sit for a few minutes before serving. If using tomato sauce for dipping, heat it up while calzones are baking.
Several hours before starting, place pizza dough on the counter on a floured surface. Sprinkle a little flour on top. Cover with a clean tea towel.
Preheat oven to 400ºF. Line a baking tray with parchment paper. Place cut sausage, onions, and peppers on the tray in a single layer. Drizzle with couple of tablespoons of olive oil. Sprinkle oregano, fennel, salt and pepper over everything. Place tray in oven and roast for about 25 minutes, or until onions and peppers are soft. Remove tray from oven and set aside.
While sausage and peppers are in the oven, make the tofu ricotta cheese. Wrap tofu in paper towels and press gently on counter, on all sides, to remove excess water. Crumble tofu into a medium bowl. Add remaining ingredients and stir to combine well. Set aside.
Punch down dough and divide into 8 pieces. Line a baking tray with parchment. On a lightly floured surface, roll each piece one at a time, into a thin circle. Spread with a couple of tablespoons of ricotta on one half of the circle, leaving about a 1/4 inch border to create a seal. Take a heaping spoonful of sausage and pepper filling and place it on top of ricotta. Fold over one side of dough to cover the filling to create a half moon. Use a fork to press and pinch the edges together to create a seal. Lift calzone with a floured spatula and place on prepared baking tray. Repeat until ingredients are used up. With a sharp knife, cut a small slit in each calzone to allow steam from cooking to escape. Brush calzones with olive oil and sprinkle with little salt. Place tray in oven and bake for about 15 to 20 minutes, or until dough is nicely browned all over. Use a spatula to lift calzones and check the bottoms at the 10 minute mark. Let sit for a few minutes before serving. If using tomato sauce for dipping, heat it up while calzones are baking.
