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Mini Calzones With Dried Tomato Pesto

Vegan Mini Calzones

Mini calzone pizzas?? Actually sounds like the best idea to me! I never eat calzone and never even thought about making mini versions of it, but they just looked too darn cute on Pinterest, so I had to give them a try.

When I eat at home I prefer normal pizza, but I thought these are awesome to make in advance and take them to work/ school/ trips the days after. So I made them the day before a skiing trip and took them on the bus and I was so excited about them!

Of course you can make the pizza dough yourself, but I just bought pizza dough because I’m lazy. 🙂 I might try to make gluten-free pizza dough in the future though. For the filling you can add any veggies you like. I chose to fill the calzones with pesto, cheese, sweet corn and some fresh tomatoes.

Dried Tomato Pesto Vegan Mini Calzone Pizzas Vegan Mini Calzone Pizzas Vegan Mini Calzone Pizzas Vegan Mini Calzone Pizzas Vegan Mini Calzone Pizzas Vegan Mini Calzone Pizzas

Ingredients (5 mini-calzones):

*(follow annotations in cursive for gluten-free option)

  • (gluten-free) pizza dough (400 g)
  • (gluten-free) flour for rolling out the dough
  • veggies for filling (optional)

Pesto

  • 100 g fresh tomatoes
  • 2 tbsp cashew butter (or 0.5 cups raw cashews, soaked in water for a few hours)
  • 100 g dried tomatoes in oil (+ 2-3 tbsp of the oil)
  • 1 clove garlic
  • 1 tsp chili powder
  • 1 tsp rosemary
  • 1 tsp dried basil
  • 0.5 tsp oregano

Instructions:

  1. Pre-heat the oven to 425°F (220°C). Place all ingredients for the pesto in a high-speed blender and blend until smooth. Add a little bit of water if necessary.
  2. Divide the dough into 5 portions and roll into balls. Then, on a floured surface, roll each one into a thin, round pizza crust.
  3. Spread the pesto onto the middle of the pizza crusts. Add vegan cheese (and veggies of choice) on one half.
  4. Fold into semicircles and close by folding over the edges and squeezing the dough together so the edges are sealed.
  5. Place the calzones on a baking tray and bake in the oven for about 15 min or until they have browned a bit.

 

Mini Calzones With Dried Tomato Pesto
Yields 5
Vegan mini Calzone pizzas, filled with dried tomato pesto & veggies. They can be served at parties and are perfect to take on the go!
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Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Ingredients
  1. pizza dough (400 g) *(gluten-free)
  2. flour for rolling out the dough *(gluten-free)
  3. veggies for filling (optional)
  4. Pesto
  5. 100 g fresh tomatoes
  6. 2 tbsp cashew butter (or 0.5 cups raw cashews, soaked in water for a few hours)
  7. 100 g dried tomatoes in oil (+ 2-3 tbsp of the oil)
  8. 1 clove garlic
  9. 1 tsp chili powder
  10. 1 tsp rosemary
  11. 1 tsp dried basil
  12. 0.5 tsp oregano
Instructions
  1. Pre-heat the oven to 425°F (220°C). Place all ingredients for the pesto in a high-speed blender and blend until smooth. Add a little bit of water if necessary.
  2. Divide the dough into 5 portions and roll into balls. Then, on a floured surface, roll each one into a thin, round pizza crust.
  3. Spread the pesto onto the middle of the pizza crusts. Add vegan cheese (and veggies of choice) on one half.
  4. Fold into semicircles and close by folding over the edges and squeezing the dough together so the edges are sealed.
  5. Place the calzones on a baking tray and bake in the oven for about 15 min or until they have browned a bit.
Notes
  1. *follow these annotations for gluten-free version
Adapted from Vegan Insanity
Adapted from Vegan Insanity
Our Vegan Revolution http://www.ourveganrevolution.com/

 Vegan Mini Calzone Pizzas

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Zutaten (5 Stück):

  • Pizzateig (400 g) (glutenfrei falls gewünscht)
  • Mehl zum Ausrollen
  • Gemüse für die Füllung (optional)

Pesto

  • 100 g frische Tomaten
  • 2 EL Cashewmus (oder 0.5 Tassen rohe Cashews, für ein paar Stunden in Wasser eingeweicht)
  • 100 g getrocknete Tomaten in Öl (+ 2-3 EL des Öls)
  • 1 Knoblauchzehe
  • 1 TL Chilipulver
  • 1 TL Rosmarin
  • 1 TL getrockneter Basilikum
  • 0.5 TL Oregano

Zubereitung:

  1. Ofen auf 220°C vorheizen. Alle Zutaten für das Pesto in einen Mixer geben und mixen, bis ein sämiges Pesto entsteht. Falls nötig etwas Wasser hinzufügen.
  2. Pizzateig in 5 Portionen aufteilen und zu Kugeln rollen. Dann auf einer bemehlten Fläche zu flachen, runden Pizzaböden ausrollen.
  3. Pesto in der Mitte der Pizzaböden verstreichen. Veganen Käse (und Gemüse nach Wahl) auf einer Hälfte der Pizzaböden verteilen.
  4. Die Böden zu Halbkreisen zusammenfalten und gut schließen, indem der Rand umgeklappt und verklebt wird.
  5. Die Calzonen auf einem Backblech für etwa 15 Minuten im Ofen backen (oder bis sie leicht braun sind).

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