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Italian Vegan Calzones (Soy-Free)

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“I've worked long and hard on making a good cheeseless Italian calzone.”
1hr 15mins
12 calzones

Ingredients Nutrition


  1. Preheat oven to 375. Dust two cookie sheets with cornmeal.
  2. Set aside dough; toss all other ingredients together (taste for desired saltiness before adding chickpea flour--the flour tastes very beany and disagreeable before it's cooked, but it absorbs the juices well and is a creamy substitute for cheese after it's cooked).
  3. Roll dough thinly. Cut in dough into circles using the reverse side of the calzone press. Flour the dough surface that will contact the calzone press. Arrange dough on press. Fill with appropriate amount of mix. Dampen edges of dough with water so they will stick together. Close calzone press to form calzones. Arrange calzones on cookie sheets, poking the tines of a fork once through the top of each calzone to vent.
  4. Bake 15 minutes or until golden.

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