Chef Joey's Mexican Calzone (Vegan)

Name: Chef Joey's Mexican Calzone (Vegan)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 calzones, 4 serving(s)
Ingredients: 1 (12 inch) prepared pizza crust, recipe (no yeast-vegan); 1 tablespoon olive oil; 1 (6 7/8 ounce) package chicken pieces (I used vege-chicken); 1/4 cup cooked corn niblets; 1 medium onion, diced; 3 garlic cloves, minced; 1 chipotle chile in adobo (chopped fine); 1/4 cup black olives (fine chopped); 5 button mushrooms, chopped small; 6 marinated artichoke hearts (chopped fine); 1 (9 1/2 ounce) jar marinara sauce (or other tomato sauce); 1 (11 ounce) package vegan cheese; salt and pepper

Submitted by Chef Joey Z.

"I love pizza pockets filled with goodies and I wanted to come up with something for my lunch today. I had some leftovers and added them into the mix. Ole!"

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photo by Chef Joey Z.

Ready In:: 50mins
Ingredients:: 13
Yields:: 2 calzones
Serves:: 4

ingredients

1 (12 inch) prepared pizza crust, recipe (no yeast-vegan)
1 tablespoon olive oil
1 (6 7/8 ounce) package chicken pieces (I used vege-chicken)
¹⁄₄ cup cooked corn niblets
1 medium onion, diced
3 garlic cloves, minced
1 chipotle chile in adobo (chopped fine)
¹⁄₄ cup black olives (fine chopped)
5 button mushrooms, chopped small
6 marinated artichoke hearts (chopped fine)
1 (9 1/2 ounce) jar marinara sauce (or other tomato sauce)
1 (11 ounce) package vegan cheese
salt and pepper

directions

Preheat oven to 375°F.
Prepare the pizza dough and set aside. I put mine in a plastic container with a lid. I put some olive oil on the dough to keep it supple.
Prepare all the ingredients that need chopping.
Saute the onion and garlic in the olive oil for a few minutes, then add everything else except the marinara sauce and cheese.
Turn the heat down and add the marinara sauce until the mixture is just moist. Stir this for a few minutes to combine everything together.
Remove from heat and let cool.
Divide the pizza dough into two equal pieces. Roll them out and put half the filling on each round.
Shred some cheese on top of the marinara mixture and then seal the calzones well so they don't leak. You can brush the tops with some soy milk or melted vegan margarine.
Cut small vent holes in the top of the pastries and bake for 25-30 minutes.
Bon Appetit!

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RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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