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Dairy
Easy
1 Hour
Diets 
Calzones are the subject of much debate: Why calzone? Why stray from an idea as perfect as pizza?! Some even go as far as to say calzones are just pizza’s evil cousin. But I am not a man of controversy, and I don’t go around name calling. For those of you who appreciate enclosed/folded pizza (aka a calzone), this one is for you. If you find calzones offensive, then consider this a “meatball sub” sandwich or a cheese and broccoli sandwich (I even styled it in such a way to avoid backlash).
All jokes aside, for this recipe I tried Impossible “meat” and I found it to be far superior to its mock-meat competitors. I made “meatballs” with it and tasted them plain. They were a bit less fluffy than my regular meatballs. It tasted like it was worked a bit (the way most people make meatballs or burgers). I have always seen meatball sub sandwiches or meatball calzones and thought they looked amazing. It’s good to know all those years I spent drooling over them was not in vain. They do taste amazing! The minute the photos were done, Yossi Einhorn and I ate them. They are definitely worth a try.
store-bought pizza dough
1 teaspoon Gefen Garlic Powder
1 teaspoon onion powder
1/2 teaspoon black pepper
vegan ground meat
12 ounces Tuscanini Tomato Sauce
3/4 cup milk
shredded cheddar
shredded mozzarella
fresh mozzarella
shredded cheddar
shredded mozzarella
fresh mozzarella
broccoli, such as Beleaves Frozen Broccoli, lightly chopped
spinach, lightly chopped
scallions, lightly chopped
pesto or Tuscanini Tomato Sauce, for serving
In a bowl, add seasoning to a package of “meat.” Mix to gently combine.
Form a bit more than one-inch-sized balls out of the “meat.”
Heat a nonstick pan with a dollop of butter.
Place each “meatball” into the pan, pressing down slightly. Sear them for two minutes per side over high heat. (Optionally, add one diced onion now.)
Shuffle them around every 30 seconds for an additional one to two minutes.
Add tomato sauce and milk to the pan. Let simmer for four to five minutes. Remove from heat and let cool.
Divide your ball of dough into four equal parts. Flatten one quarter of the dough in a greased pan. Add a mixture of cheddar and mozzarella. Add some fresh mozzarella. Top with meatballs (about four or five will fill it). Top with more cheddar-mozzarella mix.
Take one end of the dough and fold it over to the other side, creating a moon-shaped calzone.
Turn heat on high and sear until bottom crisps. Flip and repeat.
Let cool for a minute to avoid burning yourself. Serve with pesto dipping sauce.
Flatten one quarter of the dough in a greased pan. Add a mixture of cheddar and mozzarella. Add some fresh mozzarella. Top with lightly chopped broccoli, spinach, and scallions, then more cheddar-mozzarella mix.
Take one end of the dough and fold it over to the other side, creating a moon-shaped calzone.
Turn heat on high and sear until bottom crisps. Flip and repeat.
Let cool for a minute to avoid burning yourself. Serve with pesto dipping sauce or tomato sauce.
Photo by Yossi Einhorn
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