When I said I was making calzones tonight, The Husband joked, ‘Oh, yeah, those nine pounders?’ Okay, yes, these calzones typically run a little big. I should call them “No Joke Calzones.” They’re a little different than the other calzone recipe I’ve made by adding the same tofu mixture that I use for lasagna and stuffed shells. I had some leftover tofu mixture so I just threw in the freezer—I’ll use add it to a batch of lasagna at some point. This is also a great recipe for sneaking in some extra veggies, especially for the kids—they’ll never know!

INGREDIENTS:
Dough: (from Vegan Planet)
1-1/2 tsp active dry yeast
3/4 C warm water ( I found that I needed another 1/2 cup)
2-1/4 C unbleached all-purpose flour
1 tsp salt
Pinch of sugar or natural sweetener
1 Tbs olive oil, plus more for spreading
The Tofu mixture:
1-14 oz pkg extra firm tofu, drained and pressed
1/3 C nutritional yeast
1 C fresh basil (I also threw in a tablespoon or two of fresh rosemary)
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
The rest:
4 C chard and kale, chopped (you can also add in some spinach)
1-3.8 oz can of sliced black olives
6 mushrooms, sliced
1-1/2 C vegan mozzarella cheese
1 jar marinara sauce

DIRECTIONS:
To make dough: Place yeast in a small bowl. Add 1/4 C of the water and stir to dissolve. Set aside for 5-10 minutes. To make the dough in the food processor (like I did), combine the flour, salt, and sugar, pulsing to blend. With the machine running, add the yeast mixture through the feeding tube, along with the olive oil and as much of the remaining 1/2 water (I needed another 1/3 C in addition to the 1/2 C) as necessary to make the dough hold together. To make the dough by hand, combine the flour, salt, and sugar in a large bowl. Stir in the yeast mixture, olive oil, and remaining 1/2 C water until well combined. Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes. Transfer to a large oiled bowl. Spread a small amount of oil on top of the dough, cover with plastic wrap, and set aside in a warm place to rise until doubled in bulk, about 1 hour. Use immediately or store for up to 8 hours in the refrigerator or for 3-4 weeks in the freezer. Make sure it is tightly wrapped in plastic.

To make tofu mixture: Add tofu, basil, garlic powder, salt, pepper, and lemon juice to a food processor and process well until the mixture resembles ricotta cheese.

Preheat oven to 375. Punch the dough down and divide it into fourths. On a lightly floured surface, roll out each piece into a 1/4″ thick circle. Divide the filling equally between the dough circles, leaving a 1″ border around the edge. I layered on some tofu mixture, greens mix, olives, mushrooms, and cheese.

Fold over one side and roll up the bottom part and press with a fork to seal the edges.

Place on a baking sheet lined with foil that is slightly greased. Bake for 30 minutes, or until golden brown.

In the meantime, heat the sauce in a small saucepan. Ladle a scoopful on top of each calzone and add a bit of cheese. Enjoy!