No one wants to wash dishes. But at this pizza party, you don’t even have to clean up paper plates. You’ll turn traditional pie wedges into pizza pockets (aka calzones) everyone can eat. Make a meal of the handheld munchies by stuffing them with veggies and a vegan-friendly basil pesto. If you don’t mind busting out the napkins, a side of marinara will sauce up the pizza calzones without overloading the kitchen sink.
Makes 8 calzones
Calzone Crust
1 box Enjoy Life Foods Pizza Crust Mix
1-1/4 cup water
1 Tbsp. olive oil
1 Tbsp. dried oregano
1 tsp. garlic powder
2 tsp. salt
Calzone Filling
1/4 cup toasted pumpkin seeds
1 Tbsp. nutritional yeast
1/4 cup olive oil
1 cup fresh basil
1 clove garlic, peeled
1/2 tsp. salt
3 cups mixed, steamed vegetables of your choice
Directions
- Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
- In a large bowl, add all crust ingredients and stir to combine. Use your hands to knead dough into a ball.
- Divide dough into 8 equal sections and roll each one into a ball.
- Place dough balls back into the large bowl, cover and set aside.
- In a food processor, add all filling ingredients except for the steamed vegetables. Process for 30 seconds to 1 minute, or until a pesto sauce forms.
- In a small bowl, add steamed vegetables and pesto sauce; stir to combine.
- Using 1/4 cup Enjoy Life Foods All-Purpose Flour Mix, flour your countertop.
- Take out one ball of dough (keeping the rest wrapped) and roll into a circle, about 6-7 inches in diameter.
- Place a spoonful of the pesto-vegetable mixture on the front half of the dough circle, leaving about 1 inch from the edge. Lightly brush the edges with olive oil.
- Fold the dough over and press to seal the edges. Roll the seams up to help keep the calzone securely closed.
- Repeat the filling and sealing for all dough balls. Place on parchment-lined baking sheets.
- Brush them all with more olive oil and bake 20 minutes, or until lightly golden.
- Serve with marinara dipping sauce.