Creamy Balsamic Calzones

By Vegiegail

Adapted from Soundly Vegan, with calzone assembling tips from Betsy DiJulio's Blooming Platter

Ingredients

• For the Creamy Balsamic Mushrooms:
• 1/2 cup diced shallot
• 2 large garlic cloves, minced
• 2 oz cremini mushrooms, diced (she uses morels)
• 1 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 1/3 cup So Delicious plain Coconut Milk Yogurt
• For the Cheese:
• 1 cup tofu, crumbled
• 1/4 cup So Delicious Coconut Milk (Original or Unsweetened)
• 1/2 tsp basil
• 1/2 tsp oregano
• salt and pepper to taste
• 12 roasted aparagus spears (Toss in olive oil and roast at 450° until they start to caramelize, 10-15 min)
• 1 large pizza dough at room temperature
• Tomato sauce for topping, if desired

Details

Servings 2
Adapted from soundlyvegan.com

Preparation

Step 1

To make the creamy morels, Heat olive oil in a large pan over medium heat. Sauté the shallots ad garlic until translucent. Add the mushrooms and sauté until softened. Add the balsamic vinegar and cook until the mushrooms have absorbed all teh liquid. Add the yogurt and mix well. Remove from heat and set aside.

To make the cheese, add all ingredients to a blender and combine. Add more milk, if needed to facilitate blending, 1 tablespoon at a time. Set aside

Place pizza stone in oven and preheat oven to 425°

Tear off 2 or 4 sheets of aluminum foil, shiny side down. Spray each sheet lightly with cooking spray. With hands lightly dusted with flour, divide the dough into two large or 4 smaller portions and shape each into a ball. Place one in the center of each piece of foil. Beginning in the center and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches (or 5 inches) in diameter. Spoon the filling mixtures onto one half of each circle, leaving a generous 1/4 inch margin. FOld the remaining half of the dough over the filling and press the edges together to seal. Crimp with a fork and use a fork to make a few vent holes on the top of each calzone to allow steam to escape as they cook. Brush the surface of the dough with olive oil. Fold in the edges of the excess foil to make the calzone easier to lift and so that they will fit onto the pizza stone. Bake for 11 minutes. Brush the tops again, sprinkle with a bit of salt, and bake 4 minutes longer or until golden brown.

Remove calzones from the oven and place on a wire rack to cool for 10 minutes. Serve with marinara sauce on the side, if desired.