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    You are in: Home / Italian / Italian Vegan Calzones (Soy-Free) Recipe
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    Italian Vegan Calzones (Soy-Free)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr

    15 mins

    Azuki!'s Note:

    I've worked long and hard on making a good cheeseless Italian calzone.

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    Units: US | Metric


    1. 1
      Preheat oven to 375. Dust two cookie sheets with cornmeal.
    2. 2
      Set aside dough; toss all other ingredients together (taste for desired saltiness before adding chickpea flour--the flour tastes very beany and disagreeable before it's cooked, but it absorbs the juices well and is a creamy substitute for cheese after it's cooked).
    3. 3
      Roll dough thinly. Cut in dough into circles using the reverse side of the calzone press. Flour the dough surface that will contact the calzone press. Arrange dough on press. Fill with appropriate amount of mix. Dampen edges of dough with water so they will stick together. Close calzone press to form calzones. Arrange calzones on cookie sheets, poking the tines of a fork once through the top of each calzone to vent.
    4. 4
      Bake 15 minutes or until golden.

    Ratings & Reviews:


    Nutritional Facts for Italian Vegan Calzones (Soy-Free)

    Serving Size: 1 (1142 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 80.8
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 226.7 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 1.8 g
    Sugars 1.9 g
    Protein 1.4 g

    The following items or measurements are not included:

    whole wheat pizza dough

    marinated artichoke hearts

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