Vegan Cheese ‘n’ Onion Calzone are the most amazing inventions!
What is a Calzone?
Calzones were believed to be first invented in 18th century Naples, Italy.
Calzones are like a pizza that is folded over and baked. Italian Calzones are usually filled with ham, egg, vegetables, various cheeses, and tomatoes.
Calzones are the ideal street food as they can be easily carried and munched on the go.
Vegan Cheese ‘n’ Onion Calzones are even better than Greggs Cheese and Onion Pasties!
The pizza base is delicious combined with the really cheesy and onion filling.
You won’t even know that there is actual pumpkin or butternut squash kicking about in the Calzone!
There is also some chopped onion and cubed potatoes.
You’ll need one recipe worth of this vegan cheese sauce if your making 4 large calzones
The cheese sauce is over on my Vegan Macaroni Cheese post and is made with cashews, pumpkin/squash, white miso, lemon juice, and onion powder.
All these ingredients combine to make a magic tasting cheese sauce.
To add to the cheese sauce one large potato is cubed and gently boiled with one sliced medium onion until soft.
When soft drain and add to the cheese sauce. Mix well.
To finish off the cheese filling is scooped onto the middle of your rolled out pizza dough, fold it up and bake in the oven until golden.
Perfect for lunch, dinner, or teatime.
Ideal for food-on-the-go, picnics and lunchboxes.
The recipe makes 4 large Vegan Calzones, but could easily serve 8 if halved and served with salad, potato wedges or more vegetables!
Vegan Cheese ‘n’ Onion Calzone
Vegan Cheese 'n' Onion Calzone
- Food processor/blender (for preparing the cheese sauce)
- Baking/oven tray
- Bread machine (optional for making pizza dough) otherwise make it by hand
- 1 batch of cheese sauce make the cheese sauce in advance, link to my sauce recipe is above.
- 1 large (about 400-450 grams) potato, cubed can leave the skins on after scrubbing if liked. Or use several smaller potatoes to make up the weight.
- 1 medium onion, sliced and chopped
- 1 batch pizza dough will post dough recipe below this recipe box
- Add chopped potato and sliced onion to a saucepan with just enough water to cover, and bring to boil.
- Lower the heat and gently simmer until soft. About 12 minutes. Drain, but reserve the water for using as stock for another recipe.The cooking liquid should keep for up to 5 days in the refrigerator.
- Tip your cooked potatoes and onions into your already prepared cheese sauce. Mix. I gently mashed a few of the potatoes with a potato masher, but this is optional.
- Preheat your oven to 180 Fan/200 Celsius/ 400 Fahrenheit/ Gas 6.Line a baking tray with some baking parchment, this is optional if your trays are non-stick already.
- Divide your pizza dough into 4 equal potions. I use a food scale.Roll out to desired thickness. I rolled out thin but not too thin!Scoop a couple of large dessert spoons full of cheese mix into the middle of each Calzone. The calzones can hold quite a lot of mix.
- Using water dampen around the edges of each Calzone.Gently pull one end of the Calzone over to the other and press to join.You can use either a fork to press the ends down to seal, or roll up the bottom end onto the top and pinch along the seal with your thumb and finger in little pincer movements!All that matters is that the edges are sealed!
- Using a flat spatula/fish-type slice utensil carefully place the Calzones onto the baking tray or trays. Bake for 15-20 minutes until golden brown. Exact time will depend on your oven. Check after 15 minutes.
- Serve hot or cold. Half a Calzone was enough for me with a large side salad. But my son and daughter managed an entire one!
Pizza Dough Bread Machine Recipe
To prepare a batch of pizza dough you can use a beadmaker or the traditional way by hand.
Just use the pizza dough recipe on the link provided which is to the BBC Good Food website. Use the dough for my recipe.
Or use a pizza dough mix from the supermarket, but be sure the ingredients are all vegan-friendly and derived from plants!
For my Calzones I used a beadmaker. This is the recipe I used:
- 450grams or 1 IB Strong white bread flour
- 1 tsp Easy bake yeast
- 1 tsp Salt
- 2 tbsp Olive/vegetable oil
- 250ml or 9 Fluid ounce water
- Add each ingredient, according to how you usually add to your beadmaker, to the bread pan.
- For my Murphy Richards Fast bake bread machine I need to add the water first, then the oil, followed by the flour, salt and yeast.
- Select the ‘dough’ setting and turn on. My machine takes 90 minutes and then the dough is ready to use.
- After removing the dough just knock it back slightly before dividing into pieces and rolling out with a floured rolling pin.
- Dough is now ready for the Calzone recipe or even just to make a pizza.
Recipe notes for Vegan Cheese ‘n’ Onion Calzone
Your Calzones will stay fresh cooked, cooled and wrapped well in the refrigerator for up to 3 days. Enjoy cold or reheated at the same temperature as the recipe. To ensure the Calzones are not overcooked but just reheated, you could wrap each one in some tin foil. Place in preheated oven for 20 minutes and then check to see if the Calzones are piping hot.
Make the Calzones ahead of time and bake the next day. I have done this before and the dough is perfectly fine. It’s a great way to save time.
Perfect for lunch at work, school and on-the-go anywhere.
Serve a Calzone with a large side salad, or some steamed or lightly boiled vegetables.
Don’t have time to prepare the pizza dough? The answer is to stuff a vegan-friendly Croissant with the cheese sauce mix and bake until piping hot. This is perfect for using up any cheese sauce that you may have leftover from preparing Calzones or Vegan Macaroni Cheese. Really delicious! Here is a photo of my Stuffed Calzone Croissant, served with the usual large side salad!:
Looking for more easy lunch ideas?
Check out my Vegan Coronation ‘chicken’ Sandwich:
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