Monday, 24 March 2014

Vegan Calzone with Homemade Cashew Pesto Sauce

Th easiest way to defines a Calzones is to call it a folded up Pizza. The outside of the calzone is basically the same as a pizza dough. You can fill it up with sauce, cheese and toppings. Fold and bake. Easy, right?

Now today I am presenting to you the best Calzone you will ever eat. The Sauce is just out of the world (and healthy too). And what's more. This calzone is quite easy to make. It will work great in lunch boxes or for picnics as well.

For the Dough

Bread Flour (or all purpose flour) 3 cups (390gms)
Fast Acting Yeast 1 pkt (21/4 tsp, 7gms)
Salt 1 tsp
Sugar 1 tbsp
Warm Milk (or water for Vegan) 1.5 cups (used about 11/4 cup)
Olive oil 2 tbsp

Method of Preparation

1. Add the flour, yeast, salt and sugar to a mixing bowl along with the oil. Mix well. If using active yeast, proof yeast with the water before adding.

2. Add the water as required and knead into a soft dough.

3. Place on a well oiled bowl and cover. Let it rise till doubled. About 45 min to an hour.

4. Now it is ready to be rolled out.

For the Spread

(You will probably need less than half of this. Use left overs as pasta sauce or sandwich spread. Both taste awesome).

Cashew 3/4 cup
Garlic 2 pods
Sun Dried Tomatoes 3/4 cup (almost drained)
Tomatoes 2
Basil 1/2 cup (packed)
Parmesan Cheese 1/2 cup (optional, I have not used it).
Red Chilli  Powder 1/2 tsp
Pepper 1/2 tsp
A little salt
A little olive oil (optional)

Method of Preparation

1. Powder the cashews.

2. Add the rest of the ingredients and whiz together till you get a paste.

Other Ingredients used - use whatever you like in your pizza

Onions 1 chopped and sauteed
Roasted Red Peppers chopped
Olives chopped
In one of the calzones, I used some mushrooms and mozerella cheese as well.

Making the Calzone

1. Divide the dough into 6 portions for medium size calzones. Make 4 or 5 portions for bigger sized ones.

2. Roll each one into a thin layer. Do not make it too thick. Remember the calzone is folded unlike a pizza and so you do not want too much bread coming in one bite.

3. Spread the sauce. You can use the Pesto I used or just any pizza sauce. Do not go till the end. Leave a gap to help with the folding.

4. Add the veggies and cheese if using on one side of the calzone.

5. Fold into a semicircle.

6. Seal the edges. You can press with your finger, or use a fork to press down or make tiny twists. Whichever way you choose make sure it is sealed well.

7. Make tiny slits on top to let air escape.

8. Brush with some oil. Sprinkle some herbs (optional).

9. Preheat oven to max temperature. Mine goes upto 230 C.

10. Bake for about 8-10 min. Check at around 7 and work out how much time you need. Check the base to determine the doneness cause that browns faster than the top.

Serve warm!


  1. Wow, cashew pesto sauce sounds very interesting Roshni.. Calzone is just inviting me.

  2. wow amazing filling n the calzone..

  3. This looks and sounds amazing! I'll have to give it a go this weekend.

    1. Thanks Bec. Let me know how you like it..

  4. Wow! Can't wait to try this!