Food & Drink Magazine

Veggie Calzones with Tofu Ricotta

By Kitchengrrrls @kitchengrrrls
Veggie Calzones with Tofu Ricotta
Calzones! Calzonezzzz! 
We've never made calzones before and come to think of it I'm pretty sure I've never eaten one either. They were a big deal at my high school but cafeteria food is not my jam so I never took part in the phenomena. 
Veggie Calzones with Tofu RicottaVeggie Calzones with Tofu Ricotta
These calzones were BIG! They were super filling and filled with lots of good stuff! Once again we used store-bought dough. To be honest homemade dough is a bit frightening - we'll get there one day.
Veggie Calzones with Tofu Ricotta
We did make this Tofu Ricotta with pine nuts and it was personally the highlight of the calzone. It tasted pretty legit too!! Pine nuts are supes expensive! Why? Does anyone know the answer to that?? 
Veggie Calzones with Tofu Ricotta
We dipped our calzones in pasta sauce and it was magical. I honestly don't know what I'd do without things like pizza and pasta and now calzones!
Veggie Calzones with Tofu Ricotta
Veggie Calzones with Tofu RicottaIngredients1 bag of pizza dough, cut in four1 tbsp olive oil + 1 tbsp to brush on top2 bell peppers, cut into strips vertically then chopped horizontally1 large zucchini, cut into matchsticks – not too thin4 cloves of garlic, diced1 bag of spinach2 tsp dried oregano1 tsp dried basil1 package of soy crumblesTofu Pine Nut Ricotta (recipe below via The Shrinking Kitchen)1 cup of pasta sauce
DirectionsPreheat oven to 350 degress F.Heat 1 tbsp of oil in a large sauté pan. Add the garlic and cook until fragrant. Next, add the peppers and cook until softened. Add the zucchini and stir everything together until the zucchini has softened a little then add the soy crumbles. Season with salt and pepper, oregano, and basil. Lastly, add the spinach (you might have to do this in two stages). Cook until all the spinach has wilted. Remove from the heat.
In a small blender or Magic Bullet, add 1 cup of pine nuts with 8 oz of extra firm tofu plus the juice of one whole lemon.Season with salt and pepper. Blend until smooth – it’s okay if it’s less than smooth.
Roll out each piece of dough into an 8-inch circle or square (hah that’s what I did but it would have been better to do a circle). Fill with the veggie-soy mixture and add a dollop of ricotta. Throw on some cheese too if you’d like, such as Daiya. Place on a baking sheet that is lined with parchment paper or greased. Brush the tops with olive oil.
Bake in the oven for 20 min or until golden brown. Serve with dipping sauce.

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