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Mini Calzones

Recipe for vegan Mini Calzones filled with spinach, mushrooms, tomato sauce & homemade vegan cheese. They are perfect for parties!
Course Main Course, Snack
Cuisine Italian, Vegan
Prep Time 45 minutes
Cook Time 50 minutes
Resting Time 2 hours
Total Time 1 hour 35 minutes
Servings 8 mini calzones
Calories 203kcal
Author Elephantastic Vegan


Ingredients for the dough

  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 1/2 teaspoon instant yeast
  • 1 cup warm water

Ingredients for the filling

  • 2 cups mushrooms
  • 2-3 cups fresh spinach
  • Homemade Nooch Cheese (or sub with your favorite vegan cheese shreds)
  • 1 1/2 cups tomato purée* (if you don't want tomato sauce to dip the Calzones in afterwards, half the amount of tomato purée!)
  • 1/4 teaspoon salt
  • ground pepper
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon liquid smoke
  • a few twigs fresh oregano
  • olive oil for brushing the top


  • For the dough put all ingredients in a kitchen machine or mix by hand and let it rise until it doubles in size, but keep it covered under a clean kitchen towel otherwise the dough will dry out.
  • Prepare the Nooch Cheese Sauce.
  • Preheat the oven as hot at 480°F/250°C.
  • Cut the dough in 8 equal pieces and roll them out on a floured surface.
  • Clean the mushrooms and spinach, cut the mushrooms in thin slices and put the mushrooms in a hot pan (You want the mushrooms to lose most of their water now, they shouldn't water up the calzone later). Add the spinach to let it cook down.
  • For the tomato sauce mix the tomato purée with the salt, ground pepper, fresh oregano, onion powder and liquid smoke. (Adjust the sauce to your taste)
  • Spread the tomato sauce over half of the calzone pizzas, add the mushroom-spinach mixture and add the vegan cheese sauce.
  • Fold the calzone and press it down on the edges. Fold the edges again and a third time to make it pretty! Repeat until all calzones are fold.
  • Brush the calzones with a bit of olive oil and bake them in the oven for about 20-30 minutes. Enjoy!


Be careful not to burn yourself, they're super hot!
*I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.


Serving: 1mini calzone | Calories: 203kcal | Carbohydrates: 41g | Protein: 6g | Fat: 1g | Sodium: 169mg | Potassium: 391mg | Fiber: 2g | Sugar: 3g | Vitamin A: 955IU | Vitamin C: 7.8mg | Calcium: 23mg | Iron: 3.4mg