VEGAN CALZONES

Vegan Calzones image

After some experimentation with the dough recipe, i think I got it right. Too much yeast made it puff up too much and none made it flat and heavy. The balance seems just right and it's really easy to make. I'm not good a doughs, and this turned out perfect. Also, stuff it with whatever you want, make it fun! If you're not a fan of soy analogs, don't use them! Pack it full of fresh veggies. This makes 2 large calzones or 4 smaller ones.

Provided by tendollarwine

Categories Onions

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 17

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Ingredients

1 1/4 ounces active dry yeast
1 1/2 teaspoons sugar
1 1/4 cups warm water
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons dried basil
2 teaspoons dried oregano
2 tablespoons olive oil
4 cups unbleached white flour (or half and half with white and wheat)
1 cup pizza sauce (or tomato sauce, seasoned with garlic and herbs)
1 cup soy mozzarella cheese, grated
1 cup soy cheddar cheese, grated
1 tablespoon canola oil
1 (4 ounce) package vegan pepperoni
1/2 onion, chopped
1 small green pepper, chopped
4 mushrooms, thinly sliced

Steps:

In a large mixing bowl, stir together the yeast, sugar and 1/4 cup of the water lightly with a fork. Ideally the water should be about 110°F Set aside and let it bloom, 5-10 minutes.
While the yeast is blooming, measure of the rest of the water, and the flour. Add the salt and seasonings on top of the flour. Grate the soy cheese and set aside. It melts better when it has a chance to come to room temperature.
Add 2 cups of the flour, half of the water, and 1 tbsp of the olive oil to the mixing bowl and begin to work together into a dough. Add the water slowly and the flour about 1/2 cup at a time until you have a smooth ball. You may need a bit more water. Keep the dough in the bowl, cover with a clean cloth and set aside for about 20-30 minutes to let the dough rise.
While the dough rises, chop your vegetables and add to a smaller mixing bowl.
Heat the canola oil in a pan over medium heat and add the pepperoni. Cook for a few minutes on each side until browned and crispy around the edges. Move to a few layered paper towels to drain off the excess oil and add to the vegetables.
Next, add the soy cheese and sauce and stir well to combine.
Preheat the oven to 400F and lightly oil two cookie sheets.
Clear a work surface and dust with flour. Punch down the dough and gently kneed it a couple of times in the bowl. Cut the dough in half or into fourths. One at a time, roll out the balls into an oval shape. If you're making large calzones, roll the dough a bit thicker. If you're making smaller ones, you can roll it thinner as it doesn't have as much stuffing to support. Once the dough is rolled out, add some of the filling to one side, gently fold the dough over to make a half-circle and sort of twist and pinch the edges together. Gently lift with a large spatula onto the baking sheet. Repeat with the remaining dough and filling.
Once the calzones are put together, carefully cut a few slits in the top of the dough and brush lightly with the remaining olive oil.
Bake for 20-25 minutes until the crust is golden brown. Let it cool for at least 10 minutes before eating.