These look a lot more complicated to prepare than they actually are, so don’t be discouraged. They’re an extremely tasty antipasto, but if you just double the quantities it can easily make an excellent meal. They also look nice and professional, so if you’re planning on impressing someone with your cooking skills, this might be a good option.
Ingredients (serves 4)
- 375g flour
- 218ml warm water
- 19g fresh yeast
- 1 tbsp olive oil
- 1 pinch sugar
- 1 tsp salt
- 1 portion tomatoes prepared for bruschetta
- 130g vegan meltable cheese, chopped
Preparation (50 minutes)
Preheat oven as hot as you can. Mix together the flour, salt, and sugar in a large bowl. Make a well in the centre and add the water, olive oil, and yeast. Mix everything well using your hands until a nice dough is formed, and knead well until it’s soft but not sticky. Cover the bowl with cling film and leave to sit for 35 minutes. Prepare the tomatoes like you would for bruschetta in this recipe, then add the vegan cheese and mix together. When the dough is ready, take a little piece of the dough and roll out into a circle shape, with a diameter of about 15cm. Add a spoonful of the mix into the middle of the circle, and then fold over the dough. Pinch it closed and then seal using the teeth of a fork. Place on a baking tray drizzled with olive oil. When all of the calzoni are on the baking tray, drizzle them all with olive oil and stick them in the oven. After about 10-15 minutes, look in the oven and take them out when they are cooked as crunchy as you like them.