It’s the ultimate foodie trend: the calzone. Resembling a pizza folded in half, calzones allow home cooks to combine the classic flavors of two different dishes into one. The recipe for crispy and creamy veggie calzones, or “zoodles,” combines the flavors of two Italian favorites—pizza and lasagna—into one. The zoodles are made from zucchini, which is a type of squash, so these calzones are a great way to sneak veggies into a meal that most kids will love.
These vegan calzones are perfect for a meatless weekday lunch. They are quick to prepare and very tasty. For these vegetarian calzones, the dough is filled with a creamy vegetable filling and baked crispy. The result is patties with a crispy crust on the outside and a creamy crust on the inside. Of course, it’s also easy to customize and add your favorite ingredients. Even your meat-loving friends will love this recipe!
What is a calzone?
The calzone is a traditional pizza baked in the oven with toppings. The pizza dough is filled with the ingredients of your choice, rolled and sealed, then baked to perfection. For this recipe, we wanted more crunch, so we deep fried them!
What is the difference between a calzone and a stromboli?
You may be wondering what the difference is between Stromboli and Calzone? Well, not really. The dough (and often the filling) is the same, but they are prepared differently. The calzone is turned over and can be eaten simply with the hands, while the stromboli is usually rolled up with the filling and sliced after cooking.
Preparing a vegetarian calzone
For the dough, sift the flour into a large bowl. Add the salt, water and oil and mix gently until a dough forms. You may need to knead the dough a bit more until it is smooth. The dough is then placed in the refrigerator to rest. While the dough is resting, you can start preparing the filling. Chop the green onions, add the feta and herbs and mix.
When the dough has fully settled, it can be divided into eight equal parts. If you roll each piece into a ball, you can make a neat circle when you flatten it. Put the filling on one side of the circle and roll it up. Press the edges with a fork – this will seal the dough and prevent the contents from leaking. Sufficient oil is required for deep frying. Heat the oil over medium-high heat, gently add the vegetable gourds and fry until crisp and golden brown. Have fun!
Can I use pizza dough for vegetarian calzones?
Yes! The pizza dough is perfect for this recipe. You can make your own pizza dough or buy ready-made dough from the supermarket. Follow recipe instructions as usual.
Tips for preparing vegetarian calzones
– Vegetarian calzones can be easily adapted to your tastes and preferences. As mentioned above, you can use pizza dough, but you can also fill them with other ingredients, both vegetarian and meaty. Make sure you pre-cook all the meat, and if you want to add watery vegetables like spinach or mushrooms, it’s best to roast them dry. Otherwise, you can try this recipe for onion calzone.
– You can also add other cheeses – mozzarella and ricotta are excellent.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the calzone for about a month. Remember that not all cheeses freeze well (especially ricotta).
– These vegetarian calzones can also be baked. Place the folded and sealed calzones on a parchment-lined baking sheet and bake at 425°F/220°C until golden brown.
Can vegetarian calzones be stored and frozen?
Store cooked vegetable calcones in an airtight container in the refrigerator for up to 3 days. You can also freeze the calzone for about a month. Remember that not all cheeses freeze well (especially ricotta).
First, prepare the dough. Set a sieve over a large bowl and sift in the flour and salt.
Add the oil and water and mix gently with a spatula.
Knead the dough until it is smooth. Let stand for 30 minutes.
Meanwhile, prepare the filling. Finely chop the spring onions.
Grate the feta into a small bowl.
Add the chopped green onions and peppers and stir.
Take the dough out of the fridge and divide it into eight equal parts.
Roll the dough into balls and arrange them in a circle. Put the vegetable filling in the bottom half of the circle.
Fold the dough in half and seal the edges with a fork.
Fry in a pan with oil. Serve and enjoy!
This source has been very much helpful in doing our research. Read more about best vegetarian calzone fillings and let us know what you think.
Frequently Asked Questions
How do you keep calzones from getting soggy?
One of the biggest complaints about calzones is that they are soggy. While your calzone may not be soggy at the restaurant you get it from, it often becomes soggy after you take it home. It probably takes a few bites before you realize that your calzone is soggy, and that you have to do something. But, what is the best way to avoid soggy calzones? One of the biggest problems with calzones is that the filling can get soggy in the minutes it takes you to eat the outer crusty layer. The solution is to never let the calzone cool on the baking sheet. Instead, transfer it to a cutting board immediately after it comes out of the oven and let it cool for two minutes before slicing it and serving.
What is the difference between a calzone and a P zone?
A calzone is a type of Italian food that is prepared in a pizza-like fashion but is usually filled with more ingredients (some even have two or more different fillings, such as sausage and mushroom). The most common fillings are ricotta, mozzarella, and parmesan. Calzones are usually folded in half and are served hot. However, they are often served with an ice cream scoop wedged into the two halves, which allows the diner to scoop out pieces of the calzone. Pizzas, on the other hand, are usually served in slices. They are usually larger, and they are made in a rectangular shape, with the crust being the bottom of the pizza. I was first introduced to the concept of calzones when I visited NY for the first time, and I was surprised how tasty and filling they were! They’re basically a pizza folded in half and baked in an oven. It’s a clever way of eating a pizza without worrying about the mess, and it’s even more convenient than pizza slices when you’re on the go. I’d seen calzones in many take out joints, but had never seen a pizza place offer them. That was until I went to Lost Meals Brewery, an eat-in pizza joint in the heart of New York City. I was still wary at first, but the reality was that the calzone was delicious. The pizza dough was softer and chewier than
What makes a calzone a calzone?
A calzone is a type of stuffed Italian food that originated in Naples, Italy, and is most commonly associated with pizza. The word “calzone” is the diminutive form of the word calze, which means “sock,” and refers to the shoe-shaped Italian deep fried dough, which is the vessel for the calzone’s filling. Like most Italian foods, there are countless variations on what can be inside a calzone. The most authentic ones have a combination of cheese, salami, ricotta and tomato sauce, but there are also calzones that contain a variety of vegetables, herbs, and even seafood. The calzone may be the most underrated piece of Italian-American cuisine, but it deserves so much more attention. As its name implies, a calzone is an Italian folded pizza, which can be filled with all manner of cheeses, meats, vegetables, and sauces. The beauty of the calzone is that you can choose whatever filling you like, as long as it can fit inside the folded pizza dough. (If you’re thinking, “that’s not a lot of food,” you should know that the calzone is considered a single serving, along the lines of a pizza slice or a personal pizza.) So the next time you’re in the mood for a traditional Italian-American meal, don’t settle for a bowl of spaghetti and a
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