Skip to main content

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.

Comments

  1. Delicious! What great flavor combinations!

    ReplyDelete

Post a Comment

positive feedback. negative feedback.
comments. questions.
pats on the back. atta girls.
all welcomed and appreciated.

Popular posts from this blog

RESTAURANT REVIEW: Firenza

...

I’m not gonna lie to you my pizza was very bomb but everything else was very not.

Firenza (located in downtown Boise) looks, feels, and acts like a corporate fast food franchise because it is a corporate fast food franchise but it’s a corporate fast food franchise that offers vegan pizza, and if it wasn’t for the damn up-charges it would be, on the cheap. 

My guests and I walked through the front door of Firenza (which was kinda hard to find to be honest) and I immediately got thrown back to my high school cafeteria and not in a pleasant way. Imagine bare white walls and what looks like a giant high school logo painted over a pizza assembly line. 
We approached the pizza assembly line and I immediately told the staff member who welcomed us that this was our first time visiting the restaurant and asked for guidance. They said ok and blankly stared at us until I eventually broke the awkward silence and started asking about vegan options. 
The sauces on the menu were clearly marked as veg…

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…