homemade vegan calzones with sun-dried tomato & pesto spread

homemade vegan calzones with sun-dried tomato & pesto spread

INGREDIENTS : homemade vegan calzones with sun-dried tomato & pesto spread

1½ Cups kamut or all-purpose flour
1? tsp fast acting yeast
½ tsp salt
½ tbsp coconut sugar
1 tbsp olive oil
¾ cup warm water, or as needed

Sun-Dried Tomato & Pesto Spread
½ cup raw cashews (soaked for at least 4 hours)
1 large garlic clove
? cup sun-dried tomatoes, drained
1 medium tomato
? cup fresh basil, packed
¼ tsp chili powder
¼ tsp freshly ground black pepper
½ tsp salt
2 tbsp olive oil
Assembly
Veggies of your choice
Vegan cheese (optional, but recommended) homemade vegan calzones with sun-dried tomato & pesto spread

INSTRUCTIONS : homemade vegan calzones with sun-dried tomato & pesto spread

Dough

Add the flour, yeast, salt, sugar and oil to a large mixing bowl. Mix until combined.
Add the water, as needed, until the dough is soft and has come together nicely. Form into a ball.
Place the dough ball in a well-oiled bowl and cover with a clean dish towel. Allow to rise, until it has doubled in size, which can take up to 1 hour (it was 40 minutes for me).

Sun-Dried Tomato & Pesto Spread. healthy pasta salad

Add all ingredients to a high-powered blender or food processor and blend/processed until smooth, adding a bit of water, if needed. healthy pasta salad

Assembly
Preheat oven to 500F. healthy pasta salad

Divide the dough into 3 or 4 portions. and roll each one into a thin layer. Be careful not to make them too thick!
Spread the sauce on each calzone, without going all the way to the edges.
Add the "toppings" - veggies and vegan cheese - on one side of the calzone.
Fold into a semicircle and seal the edges.

Poke a few holes into each calzone, brush with a bit of oil, and sprinkle some dried basil on top (or fresh!).
Cook for about 10 minutes, or until the bottoms have browned nicely.

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