Friday, October 26, 2007


A slight twist on Friday pizza night.

Makes 6 calzones
- double recipe of pizza dough from Vegan With a Vengeance
- Tofutti mozzarella cheese slices
- 6 mushrooms, thickly sliced
- 1 cup of small diced eggplant
- 1 green pepper, diced small
- spaghetti sauce

Preheat oven to 400 degrees
1. Makes the sausage crumbles. Cool.
2. Saute pepper, eggplant, and mushrooms in oil on med-hi until softened (about 8-10 mins). Cool.
3. Divide dough into six pieces. Using a rolling pin, flatten one dough piece into a circle on a lightly floured surface, about 8 inches round and 1/4 inch thick.
4. Put a cheese slice in centre of the dough, add a spoonful of spaghetti sauce, some sausage crumbles, some some of the pepper mixture, and top with another cheese slice.
5. Fold in half and seal the seam with a bit of water.
6. Bake for 10-12 minutes on a baking stone until golden brown.
7. Serve with warmed spaghetti sauce for dipping.

1. Make sure your filling in completely cool, otherwise your dough will sog.
2. Keep the seam of the calzone clean of sauce and filling. I find it best to bring both edges up like a taco, pinch the edge together, then lay the calzone flat and finish the seal.
3. I flip the calzone a few times to keep one side from getting too brown. You could also bake them on a cookie sheet, and brush the soymilk for a nice glazed look.