Attention meat-eaters: If you think you don’t like, or wouldn’t like, tempeh, then this fun meal is ready to prove you wrong. The pressed soybean cake, crumbled and sautéed, is really just a base for an Italian flavor party of spices, artichoke hearts, roasted red pepper, tomato and greens. It’s all baked inside a crispy whole wheat dough that’s ready for you to roll and fold.
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Heat oven to 425 degrees F (220 degrees C).
To make the calzone seasoning, mix Dried Oregano (1/4 teaspoon), Dried Basil (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), Ground Fennel (1/4 teaspoon), Garlic Powder (1/4 teaspoon), Onion Powder (1/4 teaspoon), Smoked Paprika (1/4 teaspoon), and Crushed Red Pepper Flakes (1/4 teaspoon).
Prepare your mise en place: Crumble Tempeh (8 ounce). Peel and thinly slice Shallot (2 ounce). Cut or tear Leafy Greens (3 ounce) into bite-size pieces. Remove Artichoke Hearts (3 ounce) from the jar, and reserve liquid.
Cut off artichoke stems, and dice them; cut each blossom into 6-8 equal pieces. Thinly slice Red Chili Pepper (2 ounce). Cut Mozzarella Cheese (2 ounce) pieces into quarters.
Place a large skillet over medium heat. Add Olive Oil (1 teaspoon). When oil is shimmering, add tempeh. Cook without stirring or turning until brown on first side, 2-3 minutes.
Turn or stir tempeh, and cook on second side until it begins to brown, 1-2 minutes.
Add shallot, and cook while stirring until translucent, 3-4 minutes. Stir in Tomato Paste (2 tablespoon) and Salt (1/4 teaspoon). Add greens and Water (1/4 cup), and cook until just wilted. Remove from skillet to cool.
Grease a heavy baking pan with Olive Oil (1 teaspoon). On a clean work surface, cut Whole Wheat Dough (8 ounce) in half. It should be completely thawed but still cold.
Using a rolling pin or straight-sided bottle, such as a wine bottle, roll each piece into a circle 8-10 inches in diameter. Place on 1 end of prepared baking pan, and repeat with second dough.
Place 1/2 cup tempeh mixture on the front half of each dough round, leaving a 1-inch margin of dough around the edge. Divide artichoke, roasted red pepper and cheese on top of filling. Dampen a finger in water and run around the 1-inch edge of uncovered dough.
Fold the back half of dough round over the filling-topped front half. Firmly press together or crimp the edge to seal. Place baking pan in oven, cook until dough is fully cooked and crust is lightly browned on the edges, 17-19 minutes. Brush lightly with olive oil, if desired,
While calzones bake, make dipping sauce: In a small bowl, mix together Flaxseed Meal (2 tablespoon), Nutritional Yeast (2 teaspoon), Calzone Seasoning, Salt (1/4 teaspoon), Water (1/4 cup) and Olive Oil (1 tablespoon)
Serve calzones with dipping sauce on the side and enjoy!