Lunchbox Calzones

Sometimes Pizza Friday needs a bit of a shakeup. Enter the calzone. You can use your same trusted pizza dough recipe (or ours) and make everyone in your family their own personalized calzone for a savory lunch or dinner. If you’re into cold pizza leftovers, these are just as good. You can also make them ahead of time and freeze them for a quick weekday reheat in the toaster oven.

Ingredients

Pizza dough (enough to make one medium-sized pizza)
1 cup sliced mushrooms
1/2 cup thinly sliced zucchini
1 cup diced red and yellow peppers
1 cup spinach
1/2 cup pesto
Handful of basil leaves
Vegan cheese, like Daiya (optional, but recommended)
Tomato sauce for dipping
1/4 cup olive oil

Preparation

Make pizza dough the night before. Place in large bowl, coated with a small amount of olive oil, cover and let rise in refrigerator overnight.
When ready to make calzones, heat oven to 375° F.
Remove pizza dough from fridge and divide into eight equal balls. Lightly flour your working surface and roll out or hand shape your dough into a circle.
Fill the center with your favorite toppings, including pesto, vegan cheese, mushrooms, zucchini, peppers and spinach. Make sure to keep everything away from the edges.
Fold the dough edges in half and press down with a fork, ensuring no holes exist.
Poke a few holes in top of the dough and brush lightly with olive oil. Place on lined baking sheet and bake for 30 minutes until calzones are fully browned.
Let cool for five minutes and serve with a tangy tomato sauce for dipping.