Vegan Sausage Calzones
Ingredients
Cashew Ricotta
-
1
cup
raw cashews
-
¼
cup
hot water
-
½
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
2
teaspoons
olive oil
-
2
teaspoons
light miso
-
2
tablespoons
nutritional yeast
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
to taste
sea salt
Calzone Filling
-
2
pieces
vegan sausages, chopped
-
½
bunch
broccoli rabe, leaves separated from stalks
-
1
teaspoon
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
-
to taste
ground chilies or chili flakes
-
1
lb
pizza dough, at room temperature
-
½
cup
marinara sauce
-
for dusting
flour
flour for the counter
Instructions
- Make the cashew ricotta by blending soaked cashews with hot water, lemon zest, lemon juice, olive oil, miso, nutritional yeast, garlic powder, onion powder, and salt until smooth.
- Sauté chopped vegan sausages in a pan until browned, then set aside on a paper towel.
- In the same pan, sauté chopped broccoli rabe stalks until bright green, then add leaves and a splash of water, covering to wilt the leaves.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Divide pizza dough into 4 portions, roll each into a circle, and prepare filling ingredients.
- In the center of each dough circle, place marinara, cooked sausage, cashew ricotta, and broccoli rabe.
- Fold the dough over the filling, seal tightly, and place on the baking sheet.
- Brush tops with olive oil and sprinkle with chili, salt, and pepper.
- Bake for 25-30 minutes, broiling for 2 minutes at the end if needed for browning.
- Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
18g
Total carbohydrates
35g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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