Calzones with real cheese. Vegan cheese is ok, but I prefer real cheese. In addition to the vegan calzones I made some calzones with three or four cheeses.

 

I got out some things from cans. It’s quick that way.

 

Picked and cooked what little kale there is from the pathetic crop of kale. I don’t think kale likes temperatures of over 100 degrees.

 

In a bowl with ricotta I crack an egg with one hand like it’s nothing and I do it all the time. Ok, I don’t know if I’ve actually done this before, ever! I cheered like I’d just won a photo contest when I saw I’d  got a picture of it too.

 

Then with my oh so fancy “measuring cup” I throw in some mozzarella.

 

Then I think pepper jack would be good too.

 

At this point the dough balls look risen enough to roll out.

 

Roll out to the thickness of a thick wool blanket.

 

On one half Place a layer of beans leaving some room around the edges.

 

A layer of cheese filling,

 

A layer of hominy,

 

a layer of kale

 

and olives.

 

If you didn’t overfill it folding it over will be easy, I kinda had to stretch it to make everything fit. seal edges by pinching together with a fork.

 

Brush with egg and sprinkle with sesame seeds just before baking.

 

Let cool on a wire rack. Bake at 375 for 20-25 minutes or until edges are golden brown.

 

Serve warm or make ahead.

 

Navy bean and hominy calzones with real cheese

• about 1/2 lb.  bread dough
• 1 egg
• 1/2 cup shredded mozzarella cheese
• 1/4 cup sharp cheddar or pepper jack cheese shredded
• 8 oz ricotta
• 1/2 cup navy beans drained
• 1/2 cup hominy drained
• 1/4 cup sliced olives
• 1/4 cup chopped cooked kale
• salt and pepper to taste
• 1 egg beaten for brushing tops
• sesame seeds

 

Tear dough into golf ball sized balls and place on a floured surface. Cover with a damp towel while they rise for about 10 minutes.

In a bowl mix 1 egg, ricotta, mozzarella, cheddar or pepper jack and salt and pepper to taste.

Roll out to circles to about the thickness of a thick wool blanket.

Place a layer of beans, cheese filling, hominy, kale and olives.

Fold dough over the filling and seal using a fork to press the edges. Let rise on baking sheet while oven is heating. brush with beaten egg and sprinkle with sesame seeds just before you place in the oven.

Bake at 375 for 20-25 minutes or until edges are golden brown

If you don’t eat them all when they’re warm  you can store them individually in small re-sealable plastic bags.

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There was some vegan cheese for a dollar, it was a deal so it was the perfect opportunity to see what vegan cheese is like. There’s just something fun about getting a good deal.  

 

I was surprised to find that it does indeed melt. I’ll admit it, I like cheese so the thought of using anything that’s not cheese instead of cheese just isn’t quite right.

 

When the bread dough is real happy looking kinda like this. This is whole wheat bread dough so this is how it looks when it’s risen and happy.

 

pull off pieces

 

about the size of large golf balls. Doesn’t really matter, it just depends on how big you want you calzones to be.

 

Put a damp towel over them and let them rest. Maybe 10 minutes.

 

Roll out to about the thickness of a wool blanket.

 

On one half layer on pieces of roaster bell pepper,

 

Vegan mozzarella style cheese, (don’t ask me what “mozzarella style” is!)

 

 

cooked kale,

 

navy beans, hominy,

 

and salt and pepper to taste.

 

Fold in half or stretch gently to make it reach if you over filled it like I always find myself doing. seal edges shut by pressing tightly with a fork.

 

While the oven is warming let rise on a baking sheet.

 

when you’re just about to put them in the oven get some of this stuff

 

and spray it on the tops. Bake for about 20- 25 minutes or until the edges are golden brown.

 

Shore does melt! Look at that. Though it’s a little drippy.

 

Serve warm or make ahead.

 

Vegan Bean and hominy Calzones

• about 1/2 lb.  bread dough
• 1/2 cup navy beans drained
• 1/2 cup hominy drained
• 1 cup vegan mozzarella style cheese
• 1/4 cup sliced olives
• 1/4 cup chopped cooked kale
• salt and pepper to taste
• olive oil cooking spray

Tear dough into golf ball sized balls and place on a floured surface. Cover with a damp towel while they rise for about 10 minutes.

Roll out to circles to about the thickness of a thick wool blanket.

Place a layer of roasted red peppers, cheese, beans, hominy, kale and olives.

Fold dough over the filling and seal using a fork to press the edges. Let rise on baking sheet while oven is heating. Spray with olive oil cooking spray just before you place in the oven.

Bake at 375 for 20-25 minutes or until edges are golden brown.

If you don’t eat them all when they’re warm  you can store them individually in small re-sealable plastic bags.

 

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