Ever since I discovered “00” flour, I’ve been smitten with the way it produces a perfectly soft and silky dough every single time I use it. So when I came across this fabulous pizza dough recipe that called for “00” flour, I knew I wanted to try it, and decided I’d use it make calzones. After I kneaded the dough, I placed it on top of one of our radiators for about an hour, which allowed it to double in size perfectly.
When I initially formed and stuffed these, they were a bit imperfect and lopsided, but came out of the oven looking really rustic and beautiful. One of the best parts about making these was the aroma that’s emitted during the baking time, which lingered throughout our house through the following morning. (It was kind of nice to wake up once or twice during the early morning hours and inhale a strong and bready aroma each time.)
And these taste fabulous: the rich vegan cheese and sausage kind of melt into the other components here during the baking time, and slicing into it reveals an amazing array of flavors and textures. I was surprised at how easy these were to make, and how close they tasted to the calzones I used to order many years ago at restaurants. Although I used leftover homemade vegan sausage and cheese to stuff these, prepared Field Roast sausage and Daiya or Follow Your Heart cheese would work nicely here as well.
HOMEMADE VEGAN SAUSAGE AND CHEESE CALZONES
Yield 4 servings
- Jamie Oliver’s Pizza Dough Recipe (I halved this recipe, which still produced 4 large calzones)
- olive oil, for sauteing
- 4 shallots, sliced
- 10 oz bella mushrooms, sliced
- 5 cloves of garlic, minced
- 4 vegan sausages, sliced thinly
- 8-10 oil-cured olives, pitted and sliced
- 1-2 cups prepared marinara sauce
- homemade mozzarella cheese (I halved this recipe)
- 1/2 cup fresh parsley, chopped
- salt and pepper
- Place a pizza stone into the oven on the lowest rack. Allow to preheat at 500 while you prepare the other ingredients and roll out the dough.
- Heat a teaspoon of olive oil over medium low heat in a saute pan. Add in the shallots and allow to soften, about 3 minutes. Remove from the heat and place into a small bowl.
- Add a little more oil to the pan and add in the mushrooms. Allow to soften for 6-8 minutes, then add in the garlic and saute for about a minute more. Transfer to another small bowl.
- If needed, re-oil the pan and add in the sausages. Saute until slightly browned, about 2-3 minutes on each side. Remove from the heat and allow to cool.
- Separate the dough into flour equal pieces. On a floured surface, roll them out to form circles with a 8- to 10-inch diameter. They don’t need to be perfect.
- Fill one side of each of the calzones with all of the components. Fold the dough over the top, and pinch the sides together to form a seal.
- Once the pizza stone has preheated at 500 for about 30 minutes, place the calzones on it (I did two separate batches). Brush with a generous amount of olive oil, then sprinkle with salt and pepper. Bake for about 15 minutes, checking the bottoms to ensure they do not burn.
- Remove from the oven and allow to cool for a few minutes, then serve.