Calzones feel impressive, but they are surprisingly simple to make at home. This plant-powered version uses our Portobello Burger Mix as the hearty base, combined with sautéed mushrooms, onions, bell pepper, and garlic for a rich, savory filling that holds up beautifully inside whole-wheat dough.
The burger mix is first cooked flat in a skillet, then crumbled and folded back in with the vegetables to create a texture that is both substantial and packed with flavor. Spoon the filling into rolled dough, fold, seal, and bake until golden.
They are flexible, family-friendly, and easy to customize with whatever vegetables you have on hand. A hands-on dinner that feels special without being complicated.
Veggie Calzones with Portobello Burger Mix
Plant Strong Team
Rated 5.0 stars by 1 users
Category
Dinner
Servings
6
Prep Time
20 minutes
Cook Time
20 minutes
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.
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.
For the filling
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.
For assembly
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.
