This was a spur of the moment type of recipe...and it has turned out to be a quick favorite. And the best part?? LEFTOVERS!
Recipe:(makes 1 calzone)
~ Pizza dough
~ Ricotta Cheese
~ Veggie sauce
~ 1/2 bag vegan mozzarella style cheeze
Pizza Dough (makes dough for top and bottom of calzone):
~ 4 cups flour (I used white whole wheat flour)
~ 1 2/3 cups warm water
~ 1 package dry active yeast
~ 2 TBSP applesauce
~ 1/2 TBSP sugar
~ 1 tsp salt
~ 1 tsp dried basil
~ 2 cloves chopped garlic
~ 2 tsp onion powder
~ Prep your yeast in a small bowl with 2/3 cups water and sugar. Allow to sit for 5 minutes. The yeast should bubble.
~ In a large mixing bowl combine flour, salt, basil, chopped garlic and onion powder.
~ Add the remaining 1 cup of water and prepared yeast and applesauce
~ Mix well until dough is still slightly tacky to the touch but no longer sticks to the sides of the bowl.
~ Cover with a towel and set aside to rise while you make the remainder of the recipe.
Sauce (makes enough for 2 calzones. I freeze the remainder and use it in pasta or for another calzone):
~ 1 jar organic pasta sauce
~ 1 small head of broccoli, chopped
~ 1 package of Gimme Lean Ground Beef style grounds
~ 3 large mushrooms diced
~ 1/2 small onion diced
~ 1 small can organic tomato paste
~ 1/2 cup frozen spinach
~ While your dough is rising, empty pasta sauce and tomato paste into a large sauce pan
~ Add broccoli, Ground beef style grounds, mushrooms, onion and spinach.
~ Allow the sauce to simmer on medium-low heat for 10-15 minutes, or until vegetables are tender.
~ Pre-heat the oven to 350 degrees.
Make your ricotta cheese. The recipe is HERE
~ Remove your dough from the bowl and place on a lightly floured surface to work on. Shape your dough into a ball.
~ Cut the ball in half so you have 2 equal sections of dough.
~ Stretch and mold the first piece of dough to fit onto your pizza pan
~ Grease a pizza pan with non stick spray
~ Arrange the first piece of dough onto the pizza pan. Stretch it to the edges of the pan.
~ Spread the ricotta cheese on the bottom
~ Arrange half of your sauce recipe on top of the ricotta
~ Top with half bag of vegan cheese
~ Stretch and shape your last piece of dough and place it on top of the other ingredients. You will need to stretch it more and press it down around the sides of the calzone to create a seal all around the edges. This will keep the cheeze and sauce from bubbling out.
~ Brush on a little bit of olive oil
~ Make a few small slices in the top crust to allow heat to escape as you would a pie
~ Bake calzone at 350 degrees for 15-20 minutes, or until top crust is golden brown
This was SO delicious, we all ate way more than we should have! Super kid friendly and it was just amazing the next day for lunch.
SAD no more!
Like the majority of Americans, my family "survived" on the SAD (Standard American Diet....funny how that works out huh?) diet. We loved all things gooey with cheese, and we drank our milk everyday! But, then things changed. It isn't always easy...it has it's challenges, but for better or worse, my hubby and my kiddos and of course me, the mommy and cook, are on this trip and we are traveling at the speed of taste! So come along with us as we laugh, eat, share, eat, learn, and did I mention eat?? MMMMM