A day in the life of an animal-loving foodie

Mexican Calzones

Sunday I was having a craving for Mexican, but my honey was looking forward to calzones, so I had to combine them!  I used the pizza dough recipe from my previous post, and just split the dough in half to create 2 calzones.  Now, I’m a crazy person, and you should split it 4 ways to make normal-sized calzones.  Mine were HUGE, like 2 pizzas.  I had to save half for the next day.  So I used some organic diced adobe-styled tomatos, some vegetarian refried beans, chopped up some green and red onions, used Smart Ground Mexican style veggie protein crumbles by LightLife, and lastly Follow Your Heart nacho flavored vegan cheese.  It was easy as pie to just roll out the dough in a circle, layer on the ingredients, fold it over and seal the edges, and bake until golden brown!

  Remember to add a couple of slits into the top so that steam can escape!  This would have been even better with some mushrooms, spinach, peppers, etc.  I DID smear avocado all over the top of it before I chowed down, but I don’t think that’s something that should be cooked inside.  I wanted to smear on some Tofutti vegan sour cream, but when I pulled it out from the back of the fridge, it was FROZEN!  I was pretty disappointed, especially because it says, “Do Not Freeze,” right on the package.  I’m gonna have to try to adjust the temperature now….

Anyways, Enjoy!!!!           Its too big for my plate LOL