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.









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.





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??









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

Ingredients

1 bag of pizza dough, cut in four

1 tbsp olive oil + 1 tbsp to brush on top

2 bell peppers, cut into strips vertically then chopped horizontally

1 large zucchini, cut into matchsticks – not too thin

4 cloves of garlic, diced

1 bag of spinach

2 tsp dried oregano

1 tsp dried basil

1 package of soy crumbles

Tofu Pine Nut Ricotta (recipe below via The Shrinking Kitchen

1 cup of pasta sauce





Directions

Preheat 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.