These amazing Vegan Italian Calzones will transport you to Italy. Vegan Italian Calzones are stuffed with vegan cheese, mushrooms, broccoli, onions and chunky marinara sauce. Perfect for pizza night or a weekend treat.
Ditch the pizza for Vegan Italian Calzones. I have been making vegan Italian food like nobody’s business the last few months. Have you checked out my recipe for Vegan Italian Stuffed Peppers? Anyways, for this recipe I use a variety of vegetables for the filling, but hands down the mushroom, broccoli and cheese filling is my new all-star lineup. This recipe is so versatile because you can use any vegetable that you have on hand, any combination of spices and herbs, and any flavor of vegan cheese.
For this recipe, I use store-bought pizza dough. You can make your own pizza dough, but for $2 you can have freshly prepared pizza dough ready to use. I will buy a few bags of pizza dough and store them in my freezer for up to 6 months and defrost it right before I begin preparing the calzones.
Ingredients you’ll need
Traditionally, calzones are stuffed with meat and different cheeses, but for this recipe we will use hearty vegetables that are healthy, filling and delicious.
- PIZZA DOUGH: I use store-bought pizza dough. You can use regular pizza dough, whole wheat, gluten-free, etc.
- BABY PORTOBELLO MUSHROOMS: Easiest to find in the store, but you can use any type of mushroom that you fancy.
- ONION: White, yellow or red onion. I usually use white onions for this recipe.
- BROCCOLI: Fresh broccoli cut into mini-bite sized florets.
- GARLIC: 2-3 cloves, minced.
- MARINARA SAUCE: I use my favorite tomato sauce, Victoria’s.
- VEGAN CHEESE: Use your favorite type of vegan cheese, mine is Mozzarella for pizza.
How to Make Vegan Italian Calzones
Time needed: 20 minutes.
How to make Vegan Italian Calzones
- Prepare the pizza dough
First, let the pizza dough come to room temperature for 30 minutes. Next, remove the pizza dough from the bag and slice into 4 equal pieces and roll into 6″ ovals. If the dough is sticky, add a few tablespoons of flour to a flat surface. Ensure the dough is thick enough to hold the filling without risk of breaking.
- Sauté the vegetables
Chop the mushrooms, garlic, onion and broccoli into small pieces and sauté over medium heat until the vegetables become soft. Add salt and pepper to taste. Cooking the vegetables before filling the dough ensures that they are fully cooked when the calzones come out of the oven. Once the vegetables are done cooking, set aside and let cool.
- Assemble the Calzones
Layer the pieces of dough with the sautéd vegetables, tomato sauce and vegan mozzarella in the middle of the dough. Fold one half over and seal the edges by pressing with a fork. Make a few small slits in the top to allow steam to escape. Brush a little olive oil on top and sprinkle with salt and pepper.
- Bake the Vegan Italian Calzones
Place the calzones on a pizza stone or a baking sheet lined with parchment paper. Bake for 15 – 20 minutes at 425F until the crust is puffy and golden brown.
- Let the calzones cool
Let the Vegan Italian Calzones cool off for 15 minutes once completely cooked. Some sauce may pour out of the openings, this is normal and it will dry up. Once the calzones have cooled, cut in half and enjoy.
Tips for Making Vegan Italian Calzones
You can make 3-4 calzones for every 1 pound of pizza dough.
Every vegetable works! I have used kale, cherry tomatoes, olives, etc. You can use squash, zucchini, peppers, cauliflower or eggplant, to name a few. This recipe is a good way to use up leftover vegetables.
You can store the Vegan Italian Calzones in the refrigerator for up to 4-5 days in an air-tight container.
Yes. You can freeze pizza dough for up to 6 months. To defrost, let the pizza dough thaw on the counter for an hour.
I hope you enjoy this recipe just as much as I do. If you try our my Vegan Italian Calzones recipe, please leave me a comment below and give us a rate!
VEGAN ITALIAN CALZONES (WITH MUSHROOMS + BROCCOLI)
Ingredients
- 1 store-bought pizza dough (1 pound of dough)
- ½ large onion, diced (white, yellow or red onion)
- 2 cloves garlic, minced
- 8 ounces baby portobello mushrooms, sliced (portobello, oyster, shittake)
- 1 cup broccoli florets, cut small
- ½ cup marinara sauce
- ½ cup shredded vegan mozzarella cheese (any vegan cheese of your choice)
- salt and pepper to taste
Instructions
Prepare the calzone dough
- First, let the pizza dough come to room temperature for 30 minutes. Next, remove the pizza dough from the bag and slice into 4 equal pieces and roll into 6" ovals. If the dough is sticky, add a few tablespoons of flour to a flat surface. Ensure the dough is thick enough to hold the filling without risk of breaking.
Sauté vegetables
- Chop the mushrooms, garlic, onion and broccoli into small pieces and sauté over medium heat until the vegetables become soft. Add salt and pepper to taste. Once the vegetables are done cooking, set aside and let cool.
Preheat the oven
- Preheat the oven to 425F. When cooking the calzones, you can use a pizza stone or a large baking sheet tray lined with parchment paper.
Assemble the calzones
- Layer the pieces of dough with the sautéd vegetables, tomato sauce and vegan mozzarella in the middle of the dough. Fold one half over and seal the edges by pressing with a fork. Make a few small slits in the top to allow steam to escape. Brush a little olive oil on top and sprinkle with salt and pepper.
Bake the calzones
- Place the calzones on a pizza stone or a baking sheet lined with parchment paper. Bake for 15 – 20 minutes at 425F until the crust is puffy and golden brown.
- Let the Vegan Italian Calzones cool off for 15 minutes once completely cooked. Some sauce may pour out of the openings, this is normal and it will dry up. Once the calzones have cooled, cut in half and enjoy.
Notes
Tips for Making Vegan Italian Calzones
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