Recipe and photos courtesy of Book of Yum
- 1 package (7.5 oz) Chebe All Purpose Bread mix
- 2 large eggs
- 2 Tbsp olive oil
- 4 Tbsp plain soy milk
- 1/2 tsp Italian Seasonings
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- GF Pasta Sauce (I like Classico, but homemade is even better)
- Favorite pizza toppings -
- sauteed mushrooms, thinly sliced,
- sliced kalamata olives
- pine nuts
- sauteed and drained spinach or kale, etc.
- Anything else you like! Drained artichoke hearts? Baked eggplant?
- 1/2 recipe Rico-notta Cheez
- 2 Tbsp Dairy free tomato or basil pesto for glazing, optional
- 1 14 oz container tofu, pressed briefly (or for 30 minutes) pressed briefly (or for 30 minutes)
- 2 Tbsp fresh lemon juice
- 1 tsp dried basil
- 1 tsp salt
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
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Preheat oven to 375F.
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Combine Calzone Dough ingredients in medium or large bowl. Knead until you have formed a malleable ball of dough. Roll out inside a gallon sized freezer ziploc bag with the sides cut open. (This makes it easier to roll out the dough, as it doesn’t stick to the bag as badly as it would stick to the rolling pin.) There should be enough dough to do this several times. If you have one, use a large dough press and lay one circular sheet of dough lightly over the press.
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Spread some of the pasta sauce on one side of the circular press. Place spoonfuls of Rico-notta Cheez on top of the pasta sauce, and top with favorite pizza toppings. Don’t use too many toppings, or the calzone may become too full to seal!
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Using your hand, take the bare portion of the dough and gently lay it over the toppings. (This strains the dough less than folding it with the press.) Close the press to seal the edges and make it pretty! Take a sharp knife and cut the excess dough outside the crimping edges.
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Open press and carefully peel the calzone off, being careful not to handle the pretty, crimped edges. Place on baking sheet that has been sprayed with nonstick cooking spray.
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Brush with dairy free pesto OR spray with nonstick cooking spray and bake for 20 to 25 minutes or until golden brown. Serve with additional pasta sauce on the side for dipping or drizzled on the Calzone.
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Combine ingredients in food processor until texture resembles ricotta cheese.
For an attractive Calzone tower, gently cut the Calzone in half and fold the Calzone backwards on itself so that the open sides are on the same side. Looks like a sandwich or lasagna.
Recipe courtesy of Book of Yum
This recipe works great with Chēbē All Purpose Mix, but you may also try it with these Chēbē mixes:
