Make these easy oven baked calzone from scratch with whole meal flour and a silky smooth spinach, tofu and cheese filling.
Prep Time: 75 mins
Cook Time: 18 mins
Makes : 6
For the Dough:
450 g whole meal plain flour
200 ml warm water
7 g dry yeast
1 teaspoon raw brown sugar
3 tablespoons extra-virgin olive oil
pinch of salt
For the Filling:
400 g firm tofu
4 cups baby spinach
2 tablespoons nutritional yeast
1 teaspoon oregano
1 teaspoon Italian seasonings
1/2 cup shredded dairy-free cheese (optional)
salt and pepper, to taste
melted dairy-free butter, for brushing
In a small bowl combine warm water, sugar and dry yeast. Let the mixture sit for 10 minutes until it becomes foamy. Place flour in a large mixing bowl. Make a well in the centre, then pour in the yeast mixture and oil, slowly combine, gradually bringing more of the flour into the centre until a dough forms. Kneed for 10 minutes into a ball. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 hour until it doubles in size.
Preheat oven to 180°C and line a baking tray with parchment paper. Make the filling. Place all the ingredients into a food processor and pulse a few times until mixture comes together.
Divide the dough into 6 equal balls. On a lightly floured surface, roll out each ball of dough into a 20 cm circle. Place tablespoons of the filling onto the bottom of each dough circle, divide mixture among bottom halves of dough circles, leaving a 1cm border. Fold the other half of the dough over the filling lining up the edges and pinch to seal. Arrange calzone on the prepared baking tray, brush tops with melted dairy-free butter and pop them in the oven. Bake until puffed and brown for about 18 minutes. Serve warm and enjoy.
Per serving: 471 KCALS | 16G FAT | 3.2G SAT FAT | 68.1G CARBS | 1.4G SUGAR | 13.2G FIBRE | 20.8G PROTEIN