A fun twist on your favorite pizza tradition, these mini vegan calzones are irresistibly delicious!! Great straight out of the oven, or re-warmed in the microwave, these delicious pizza pockets are perfect at home or on-the-go!

This vegan calzone recipe can be made from scratch from start to finish. I used this Easy 5 Minute Pizza Sauce, and my popular REAL Vegan Mozzarella Cheese to fill these calzones. My kiddos are also in love with olives, so those were a must, and I managed to sneak in a sprinkle of oregano - shh, don't tell them!

Other filling ideas include:

fresh basil
mushrooms
spinach
chopped onions
artichoke heart pieces
vegan pepperoni

Be sure to prep any veggies you want to use by sautéing since they won't have a chance to cook very thoroughly inside of the calzone! Also keep in mind, these are 'mini' calzones, so they won't hold a lot of filling!

I'm pretty much drooling just looking at that picture, so let's get started.

How to make mini Vegan Calzones:

Measure all your dry ingredients in a medium sized mixing bowl. In a large mixing cup, combine olive oil and warm water.

(Make sure your water is only slightly warm - too hot and it will kill your yeast!)

Pro Cooking Tip:

You don't need to proof the yeast since this recipe calls for 'instant' yeast. If you don't have 'instant' yeast, but only 'active dry yeast', you can still use that but you need to add the yeast to the oil and water mixture first, and wait 5-10 minutes to make sure it reacts. Then proceed with the recipe as normal.

Mix your dry ingredients together well, then pour in the water/oil mixture, using a fork to mix until dough becomes too heavy.

Once your dough mixture looks like this, you can start to knead the dough with your hands.

Knead for 2-3 minutes (in the bowl or on the counter as you prefer).

Pour a drip of olive oil into the bowl to coat the bowl. Roll your dough ball in the bowl, coating it's surface slightly as well.

Cover the bowl with a clean tea towel and put in a warm place to rise.

Prep your sauce and other fillings and preheat your oven.

After letting the dough rise for approximately 30 minutes, divide the dough into four equal parts, and then divide each quarter into equal halves, creating a total of 8 pieces.

Roll each piece into a ball shape and place aside, ready to prep.

Lightly flour or pan spray your working surface.

Use your fingers or rolling pin (I prefer my fingers) to quickly press and stretch dough into an oval shape.

Spread about 1 tablespoon of pizza sauce, sliced olives, shredded cheese, and a sprinkle of oregano over the bottom half of the calzone, leaving ½ inch edge clear of sauce or filling.

Fold the top half of the calzone dough over the bottom half.

Use a fork to press the edges tightly together.

Then fold the edges up and in, pressing them in firmly with your fingers. Make a couple tiny slits in the top for air escape.

Place on a parchment covered or pan-sprayed tray and bake until just beginning to brown.

Remove from the oven and brush with a bit of olive oil. Sprinkle on garlic salt if you like!

Return the calzones to the oven for a couple more minutes until surface is lightly browned.

Give those beauties a couple of minutes to cool...and enjoy!!!

How can I store my vegan calzones?

Let your mini vegan calzones cool to room temp before placing in an airtight container.

They'll keep in the refrigerator for at least 5 days and you can keep them in the freezer for up to 3 months! Just warm in the oven (375 degrees for 15+ min) for a crispy crust, or in the microwave for a softer but more immediate result!

If you live on the spicier side of life, you may prefer some of this Vegan Pepper Jack Cheese inside of these calzones in place of the Real Vegan Mozzarella Cheese that I used in my photos. You might also make an extra recipe of the Easy Homemade Pizza Sauce and thin it out just a bit to use for dipping!

YOU MIGHT ALSO ENJOY:

If you’ve tried this mini Vegan Calzones or any other recipe on my blog, then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!

DID YOU MAKE THIS RECIPE?? PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

Recipe

overhead shot of vegan calzones turned with open face

Mini Vegan Calzones

These mini vegan calzones (aka pizza pockets) are simple to prepare and make awesome on-the-go lunches or are great treat paired with a luscious salad for a weeknight meal.

4.91 from 11 votes

Print recipe Leave a comment

Course: Lunch, Snack

Cuisine: American, Italian

Prep Time: 40

Cook Time: 20

Total Time: 1

Servings: people

Calories: 251kcal

Author: Kate

Ingredients

Vegan Calzone Filling:

▢ 1 cup pizza sauce
▢ 1 cup vegan mozzarella cheese
▢ 1 cup sliced olives

Instructions

Measure all your dry ingredients in a medium sized mixing bowl. In a large mixing cup, combine olive oil and warm water (just slightly warm! Hot water will kill your yeast!)
Mix your dry ingredients together well, then pour in the water/oil mixture, using a fork to mix until dough until it becomes too heavy.
Use your hands to knead the dough for 2-3 minutes (in the bowl or on the counter as you prefer).
Pour a drip of olive oil into the bowl to coat the bowl. Roll your dough ball in the bowl, coating it’s surface slightly as well.
Cover the bowl with a clean tea towel and put in a warm place to rise.
Make your sauce, shred your vegan cheese and prep and other fillings. Preheat your oven to 425 degrees.
After letting the dough rise for approximately 30 minutes, divide the dough into four equal parts, and then divide each quarter into equal halves, creating a total of 8 pieces.
Roll each piece into a ball shape and place aside, ready to prep.
Lightly flour or pan spray your working surface.
Use your fingers or rolling pin (I prefer my fingers) to quickly press and stretch dough into an oval shape.
Spread about 1 tablespoon of pizza sauce, sliced olives, shredded cheese, and a sprinkle of oregano over the bottom half of the calzone, leaving ½ inch edge clear of sauce or filling.
Fold the top half of the calzone dough over the bottom half.
Use a fork to press the edges tightly together. Then fold the edges up and in, pressing them in firmly with your fingertips. Make a couple tiny slits in the top of the calzone for air escape.
Place on a parchment covered or pan-sprayed baking tray and bake 15-20 minutes at 425 degrees or until just beginning to brown.
Remove from the oven and brush with a bit of olive oil. Sprinkle on garlic salt if you like!
Return the calzones to the oven for a couple more minutes until surface is lightly browned.
Give those beauties a couple of minutes to cool…and enjoy!!!

Notes

Pro Cooking Tip:

You don’t need to 'proof' the yeast since this recipe calls for ‘instant’ yeast. If you don’t have ‘instant’ yeast, but only ‘active dry yeast’, you can still use that but you need to add the yeast to the oil and water mixture first, and wait 5-10 minutes to make sure it reacts. Then proceed with the recipe as normal.

HOW CAN I STORE MY VEGAN CALZONES?

Let your mini vegan calzones cool to room temp before placing in an airtight container.

They’ll keep in the refrigerator for at least 5 days and you can keep them in the freezer for up to 3 months! Just warm in the oven (375 degrees for 15+ min) for a crispy crust, or in the microwave for a softer but more immediate result!

Nutrition

Mini Vegan Calzones

Other filling ideas include: