Spinach-Basil Pesto Calzones with Sweet Peppers and Baby Bellas

Wednesday night, VegFam and I went to Pie Hole in downtown Boise. They have their regular pizzas by the slice, vegan options, and they have slices of the day, which usually have some cool flavor profile combinations I like to steal. I ordered some vegan sticks, which is basically a personal sized pizza cut into strips instead of slices, BandMan and VegKid both got a pesto, mozzarella, mushroom, sweet mini pepper topped slice of almost vegan heaven, and I can admit I was a little jealous.

Thursday night, I was still thinking about their slices and was still a little green about it; luckily green is a good color for me. So I said "Berg it!" and started preparing the pesto. Somehow my mom brain became louder than my blender and I started questioning if we should pizza two nights in a row. And that's how we end up at calzones.

I've always enjoyed the idea of calzones (I like to fold my pizza into a taco to eat it, not for any reason other than the fact that I like the crust to be the first and last thing to hit my palate), but I never understood why I'd every eat one if I could just eat pizza. Besides they are just like pizza, but harder to eat; why use a fork and knife if you can just use your hands; am I right?!

Here's what I found out about calzones: 1) consumption of one can only make your life better, 2) you can still eat with your hands, and c) foodgasm.

Play around with this dish - sub the pesto for a traditional pizza sauce and throw in any toppings you like. Fake cheese? If you wanna, mama.

Make sure to have some yummy dipping sauce for your calzones. I served this guy with cashew cream sauce, but I added some basil in, and it was fireworks.


1 Pillsbury Classic Pizza Crust (yes, it's vegan - just ask PETA)

Pesto:
1/4 c fresh basil leaves
1 1/4 c fresh baby spinach
1 c almonds
1/2 c olive oil
1/3 c nutritional yeast

3 mini sweet peppers, sliced
6 baby bellas, sliced
  1. Preheat the oven to 425
  2. Unroll the pizza dough and divide it into equally sized squares, or rectangles, or whatever shapes tickles your butt.
  3. Blend all the pesto ingredients (that's basil through nooch) up until all pesto-y.
  4. For each calzone, spread a thick layer of pesto down on top of the pizza crust and in the middle through in 1 sliced mini pepper and 2 sliced baby bellas.
  5. Fold the sides up to form a pizza pocket; pop those delicious things in to oven to bake until golden and crispy on top; 12-15 minutes or so.

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