Vegan Buffalo Chicken Calzones Recipes

VEGAN BUFFALO CHICKEN CALZONES

Steps:

• Preheat oven to 425˚F (218˚C)
• CLICK HERE FOR THE BUFFALO SAUCE RECIPE
• CLICK HERE FOR THE RANCH DRESSING RECIPE
• FOR THE DOUGH
• In a large mixing bowl, whisk the flour and salt together until combined. Add the vegan egg and fold until combined. Add 1 tbsp (15 ml) of the water at a time until the dough forms a solid ball. Don't over water or it will be sticky. Add a bit more flour if the dough is sticky.
• Put the dough in a bowl and cover with a towel and let it rest for 15 minutes.
• Divide the dough and roll out one section on a floured surface until it's approximately 10 to 12 inches long and 5 inches wide, and about ¼ inch thick.
• FOR THE FILLING
• Drain and rinse the jackfruit several times and lay on a clean towel (fragrance free) and pat dry.
• Drain and rinse the 1 cup of cashews and place them in a high-speed blender with the 2 tbsp lemon juice, ¼ cup water (add more if needed, keep in mind this should be thick, not runny), ¼ tsp paprika, ½ tsp sea salt, and 1/3 cup nutritional yeast.
• Blend on a high setting until smooth and creamy. You shouldn't see any solid pieces of the nuts.
• HOW TO MAKE CALZONES
• Place 1 tbsp of shredded vegan mozzarella, 1 tbsp vegan ricotta, 1 tbsp shredded jackfruit, and 1 tbsp of the buffalo cream sauce on the edge of the dough, leaving enough room to pinch shut.
• Continue adding the calzone filling on the dough, leaving enough space to make individual calzones.
• Fold the other end of the dough over the filling and pinch the edges together. Brush with a little water to make them stick if necessary.
• Use a sharp knife and cut individual calzones and pinch the sides of the dough together.
• Place the calzones on a baking sheet and brush both sides with a vegan egg wash or olive oil and bake for approximately 10 to 12 minutes per side, or until golden brown.

VEGGIE CALZONES

Steps:

• In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside. , On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown. Freeze option: Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal and freeze up to 3 months. To use, preheat oven to 350°. Place frozen calzones 2 in. apart on a greased baking sheet. Bake 30-35 minutes or until golden brown.

VEGETARIAN BUFFALO CHICKEN DIP

Steps:

• Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker. Cook on Low, stirring occasionally, until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the shredded cheese and serve.

BEST CHICKEN CALZONE FROM HOME

Steps:

• Preheat the oven at 400°F.
• Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to "combine" the flavors). Put aside to cool.
• In a bowl combine sun-dried tomatoes, thyme, chili and red pepper mixture. Toss until well mixed. Season with salt and pepper.
• Unroll pizza dough onto clean work surface.
• Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
• Place the dough pieces on a floured surface.
• Spread a 1/4 of the shredded chicken on one side of each dough piece. Be sure to leave 1/2 inch of the dough border free.
• Place one slice of cheese over each portion.
• Spread the vegetable mix over the cheese.
• Add 3 leaves fresh basil to each calzone.
• Brush the dough borders with little water and cover the filling with the dough (using the side without filling) and seal edges with fork.
• Place on baking sheet sprayed with cooking spray and cook for about 20 minutes or as desired until golden brown/middle down.
• Serve warm or cold as sandwiches.

BUFFALO CHICKEN CALZONES

Steps:

• In a small bowl, combine pizza sauce and 2 teaspoons hot pepper sauce; set aside. In a large skillet, cook chicken and celery over medium heat in butter for 3-5 minutes or until chicken is no longer pink; drain if necessary. Stir in Cajun seasoning and remaining hot pepper sauce; cover and simmer for 10-15 minutes or until heated through. , Unroll pizza dough; divide each portion in half. On a floured surface, roll each into an 8-in. circle. Spread pizza sauce mixture over half of each circle to within 1 in. of edges. Top with chicken mixture and cheeses. Fold dough over filling; pinch edges to seal., Sprinkle greased baking sheets with cornmeal. Place calzones over cornmeal. Bake at 400° for 10-12 minutes or until golden brown.