Veggie Calzones with Portobello Burger Mix
These plant-based calzones turn simple ingredients into a satisfying, oven-baked meal. Portobello Burger Mix creates a hearty base, combined with sautéed mushrooms, onions, bell pepper, and garlic for a savory filling that is rich without being heavy.
Once tucked inside whole-wheat dough and baked until golden, the result is crisp on the outside and packed with flavor inside. Easy to customize and fun to assemble, they are a practical way to bring everyone into the kitchen and put a fresh spin on pizza night.
- Author
- Plant Strong Team
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Servings
- 6
- Category
Dinner
Ingredients
- 1½ cups whole-wheat flour
- ½ tsp sea salt
- ¾–1 cup warm water
- 1 package Plant Strong Portobello Burger Mix
- 1 cup mushrooms, chopped
- ½ cup yellow onion, diced
- ½ cup bell pepper, diced
- 2 cloves garlic, minced
- Marinara sauce, for serving
Directions
- In a bowl, combine whole-wheat flour and salt. Add ¾ cup warm water and stir until a dough forms. If the dough feels dry, add more water 1 tablespoon at a time until soft but not sticky.
- Turn onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic.
- Cover and let rest for 15–20 minutes to relax the gluten and make rolling easier.
- Prepare the Portobello Burger Mix according to package instructions.
- Instead of forming patties, press the mixture flat into one large round in a skillet, like a thick pancake. Cook until browned and set on both sides. Remove from pan and set aside.
- In the same skillet, sauté mushrooms, onion, bell pepper, and garlic over medium heat until tender, about 6–8 minutes.
- Crumble the cooked burger round back into the pan with the vegetables. Stir to combine and cook for another 2–3 minutes. Remove from heat and let cool slightly.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Divide the rested dough into 2–3 portions. Roll each into an 8–10 inch circle.
- Spoon filling onto one half of each dough circle, leaving a 1-inch border around the edge.
- Fold the dough over to create a half-moon shape. Press and pinch edges firmly to seal. Crimp with a fork if desired. Cut a small slit in the side so steam can escape while baking.
- Place calzones on prepared baking sheet. Bake for 18–22 minutes, until lightly golden and firm.
- Let cool for 5 minutes before slicing. Serve with marinara sauce.
