Vegan Spinach Calzones

My hair is blonde, and my skin is not olive... but that doesn't stop me from believing that I'm Italian.  My entire family adores Italian food, so don't be surprised if the majority of my post are just that.  Today,  I served up calzones to the hungry bunch.  They're pretty easy, and this recipe makes enough for 4.  As always, feel free to switch vegetables to shake it up a bit!

(GF)  To make these calzones gluten free, use a GF pizza crust mix, such as Arrowhead Mills

Pairs nicely with my stuffed spaghetti squash, and a fresh salad

Ingredients:

4 cups fresh baby spinach, chopped

1/2 cup chopped mushrooms

1/2 cup shredded Daiyah Mozzarella

1/4 cup chopped onion

1 bread recipe (or pillsbury pizza crust in the can if you're short on time)

3/4 box of mori nu tofu (extra firm) 8 oz.

3/4 cup vegan mayo (I like vegenaise when I don't make my own)

1 Tbs. chopped sun-dried tomatoes (optional)

1 tsp. lemon juice

1 tsp. salt

2 tsp.. garlic salt

1 Tbs. vegan butter (smart balance light or Earth balance are great)

1 tsp. rosemary

Directions:

Saute spinach, mushrooms, onion, and salt in a Tbs. of water on a non-stick frying pan (or spray with oil) Add spinach LAST, it only takes a minute to cook down (add water, if needed)

Set sauteed ingredients to the side for a moment

Separate your bread dough into 4 equally sized portions and roll into balls (if you're using canned pizza crust, just get your dough out, stretch it gently while still rolled up (to make it longer), and cut into 4 equal portions with a knife)

Roll your 4 balls flat with a pin roller, or press with hands into circles (if using canned pizza crust, just unroll the 4 portions into their original rectangle shape)

Leave bread for a moment

In a mixing bowl mix your tofu, sun-dried tomatoes (optional), vegan mayo, daiyah mozzarella, lemon juice, and sauteed veggies with a fork

Save your garlic salt and rosemary for the topping

Preheat oven to 350 degrees

Spoon your mixture onto the center of each dough circle (or rectangle if using canned crust) dividing equally

lift one side of the circle (or rectangle), and fold over, inclosing your spinach mixture

Repeat on each one

Take your fork, and press the edges together to thoroughly close in your mixture (or pinch the edges)

Carefully lift each closed calzone and place on an oiled cookie sheet

Place in the oven for 20 minutes on 350 degrees

Remove from oven and spread vegan butter on top, evenly divided

Sprinkle your garlic salt and rosemary onto the top, evenly divided (don't skip this, this is a large portion of your flavoring)  You don't have to use all of the garlic salt, but more is better to me!

Place back in oven for 2 minutes OR until dough is tan and done.  

Let cool for a few minutes for a nicer cut.... cut in halves and serve.

**Serve with a dipping bowl of marinara, if so inclined