Wednesday, December 19, 2012

Vegan Maple Tempeh Sausage & Cheeseburger Stuffed Calzones

You wouldn't believe what I topped these with!
Pizza pockets?
Anyone miss those crazy things?
Well, I did and had many months of trial/errors when it came to making a successful calzone- having undercooked dough (for yes, I used my usual pizza dough recipe), a lackluster amount of filling (meaning there was more dough than the stuffing), and so on.
Now finally here comes a successful product to boast about!
Thanks to Vegan Happy Hour's Vegan Calzones I can now create any sort of fillings without the above catastrophes happening ever again and look forward to making more in the future.
All it takes is time and patience.
Funnily enough, the calzone dough ingredients are very similar for my pizzas.

Vegan Maple Tempeh Sausage & Cheeseburger Stuffed Calzones

The Dough

2 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
1 1/2 cups warm water
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Italian seasoning
3 1/2 cups flour
3 tablespoons olive oil

The Filling

1 package tempeh
2 1/2 tablespoon fennel seed
2 1/2 tablespoon maple syrup
2 tablespoon nutritional yeast
2 teaspoon balsamic vinegar
2 teaspoon Italian seasoning
1 teaspoon olive oil
1 teaspoon crushed red pepper
1 teaspoon salt
1/4 teaspoon pepper
1/2 package soy ground (I used Trader Joe's Beefless Ground)
1/2 cup Daiya Shreds (used mozzarella)
a few slices of Daiya Cheddar Style Wedges (optional)

To make the dough, combine yeast and sugar into the warm water. Let sit for ten minutes.
Stir in the spices and flour, adding more if the flour is still too sticky.
Start kneading and massaging olive oil into every crevice of the dough, making sure to have a moist, sticky free consistency.
Place dough into a lightly greased bowl and cover for an hour. Yes, an hour. Feel free to eat carrots Bugs Bunny style while waiting. Not that I did or anything....
Ten minutes prior to revealing the dough,  preheat oven to 425 degrees, oil or parchment paper up a baking sheet, & prepare the filling.
Crumble tempeh & mix it with all required ingredients.
Cook for 5 minutes.
Add in the beefless soy ground for an additional 3-4 minutes.
Mix in the cheese, turn off stove, & set filling aside.
Wow! Dough should be arisen! 
First, split dough into four sections, take one piece at a time, & roll it onto greased baking sheet.
Place a generous amount of filling in the center.
Add a few pieces of "cheddar!"
Seal over using fingertips or even a fork for the edges & make 3-4 inch vent holes at the top. Also bruch with a smidgen of extra olive oil & bake for 25 minutes.
All done! The "cheese" just bursts out with pride & joy!
Now what to top these with....
Leftover Cucumber Yogurt Sauce! Mmmmhmmmmmm!!!! Who needs traditional tomato sauce with this pizazz still in the frig?
And speaking of leftovers- potential sneak in movie snack for tomorrow's $5 showing of The Hobbit: An Unexpected Journey anyone? 

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