Italian Calzones with Avocado Garlic Alioli

Ingredients

• 1leek, diced
• 1red pepper, diced
• 227 g (8 oz)mushrooms
• 12cherry tomatoes, halved
• 1 handfulfresh spinach, stems removed
• 1 handfulfresh basil, stems removed
• 1 tsp (5 ml)balsamic vinegar
• 340 g (12 oz)silken tofu
• 3 tbsp (45 ml)lemon juice
• 3 tbsp (45 ml)water
• 3 clovesgarlic
• 2 tsp (10 ml)Dijon mustard
• 1 tsp (5 ml)yellow miso
• 1avocado
• ¼ tsp (1.25 ml)salt
• 240 ml (1 cup)warm water
• 1 tbsp (15 ml)sugar
• 2¼ tsp (about 7 g)active dry yeast
• 250–375 g (2–3 cups)flour
• 1 tsp (5 ml)salt
• ½ tsp (2.5 ml)garlic powder and/or Italian seasoning (optional)
• 60 ml (¼ cup)water
• 1 tbsp (about 8 g)cornflour
• 1 tsp (5 ml)molasses

Instructions

1. 1

   Wake the yeast

   For the dough, stir the sugar and yeast into 240 ml warm water. The original method suggests microwaving the water for 50 seconds to warm it. Leave the mixture for 10 minutes, until the yeast has bloomed.

2. 2

   Mix the dough

   Using a stand mixer, add flour until a rough ball forms and the dough pulls away from the sides of the bowl. Cover with cling film and a tea towel for at least 15 minutes.

3. 3

   Cook the vegetables

   For the filling, sauté the leek and red pepper in a pan with a little vegetable stock. Add the mushrooms and cook until they have reduced in size. Add the basil and spinach and cook until wilted, then stir in the balsamic vinegar and set aside.

4. 4

   Blend the sauce

   Put the silken tofu, lemon juice, 3 tablespoons water, garlic, Dijon mustard, miso, avocado and ¼ teaspoon salt in a blender. Blend until smooth, scraping down the sides occasionally and adding water as needed.

5. 5

   Shape the dough

   Turn the dough out onto a well-floured surface, adding flour as needed to form a smooth ball. Divide it into 8 even pieces and roll each piece into a 15 cm (6 inch) circle.

6. 6

   Fill and seal

   Spread a thick layer of sauce over each circle, covering the surface. Spoon 1 tablespoon of filling into the centre, fold the dough over into a half-moon shape and pinch the edges closed. Brush with the eggless wash and place on a baking tray lined with baking parchment.

7. 7

   Bake the calzones

   Bake at 230°C (450°F) for 15–20 minutes, or until browned.

What are calzones?

Calzones are folded, filled breads associated with Italian cooking, often described as a portable take on pizza. This version brings together a vegetable filling and a creamy avocado-based sauce inside a homemade dough.

The combination works because the mushrooms and wilted greens give the filling savoury depth, while the sauce adds richness and a bright note from lemon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 11g protein, 48g carbs, 11g fat.

The flour provides most of the carbohydrates, while avocado and tofu contribute much of the fat; tofu and flour also supply some protein. Pair a calzone with a generous green salad or extra vegetables for a more varied plate.

Building the vegetable filling

Start with the leek and pepper: sauté them gently with a little vegetable stock so they soften without needing much oil.

Mushrooms: cook them until they shrink, which concentrates their flavour and helps avoid a watery filling. Add the spinach and basil at the end; they need only enough heat to wilt.

Getting a smooth sauce

Silken tofu gives the sauce a creamy base, while avocado contributes body. Garlic, Dijon mustard, miso and lemon juice layer in savoury, sharp and salty flavours.

Blend until smooth, pausing to scrape the sides if needed. Add water a little at a time so the sauce spreads easily but stays thick enough to use inside the calzones.

Working with the dough

Blooming the yeast in warm water gives it time to activate before the flour is added. The water should be warm rather than hot; the recipe suggests 50 seconds in a microwave, but heating appliances vary.

Flour: add it gradually until the dough forms a rough ball and pulls away from the bowl. The stated 2–3 cups is a range, so use the dough’s texture as your guide rather than forcing in all the flour.

Sealing each calzone

Keep the filling in the centre of each round, leaving enough room around the edge to fold and pinch the dough shut. A firm seal helps contain the sauce and vegetables during baking.

Avoid overfilling: the recipe calls for 1 tablespoon of filling per calzone. If an edge gets sauce or filling on it, wipe it clean before pinching.

Baking and serving

Bake at 230°C for 15–20 minutes, checking towards the earlier end of that range. The calzones are ready when the dough is browned.

Serve them hot, with any remaining sauce alongside. A simple green salad or extra cooked vegetables make an easy accompaniment.

Recipe notes & tips

• Let the yeast mixture stand for the full 10 minutes before mixing the dough.
• Add the flour gradually, since the amount needed can vary with the dough’s feel.
• Cook the mushrooms until reduced so the filling is less likely to release excess moisture.
• Blend the sauce thoroughly and add extra water sparingly.
• Divide the dough evenly so the eight calzones bake at a similar rate.
• Check for browning from 15 minutes onwards, as oven performance can vary.

Variations

• Add the tomatoes: include the halved cherry tomatoes in the filling for extra sweetness and juiciness.
• Use the seasoning: add the optional garlic powder or Italian seasoning to the dough for another savoury note.
• Make it spicier: add chilli flakes to the filling before shaping.
• Change the greens: use extra spinach in place of some of the basil.
• Serve sauce on the side: keep the sauce out of the calzones and offer it as a dip.

Common mistakes to avoid

• Adding all the flour at once: the dough may turn stiff; add it gradually until it pulls away from the bowl.
• Using a wet filling: excess moisture can make sealing difficult; cook the mushrooms until reduced and let the filling rest.
• Overfilling the rounds: too much filling can split the dough; stick to 1 tablespoon per calzone.
• Leaving sauce on the edges: it can interfere with the seal; keep the rim clean before pinching.
• Skipping the yeast rest: the dough may not develop as intended; allow the full 10 minutes for blooming.
• Baking for too long: the dough can become overly dark; check from 15 minutes and stop once browned.

How to store

Cool the calzones, then refrigerate them in a covered container for up to 3 days. Reheat in an oven until hot throughout; the pastry may soften in a microwave. Keep any leftover sauce covered and refrigerated, and use it within a few days.

Frequently asked questions