Mini calzones with tofu, brocoli, sun-dried tomatoes and pesto
Prep time : 20 minutes
Cook time : 22 to 25 minutes
Servings : 6 mini calzones
INGREDIENTS
- 1 ball of pizza dough (about 450g/1lb, homemade or store-bought)
FILLING
- 1 tbsp olive oil
- ½ lb (225 g) firm tofu, grated
- ½ cup small broccoli florets, finely chopped
- ½ cup sun-dried tomatoes, chopped
- 1 clove garlic, minced
- ¼ cup shredded cheese
- ¼ cup garden pesto
- 3 tbsp nutritional yeast
- 1 beaten egg (for glazing)
- Salt and pepper, to taste
Enjoy these mini calzones with tofu, broccoli, sun-dried tomatoes, and pesto—a flavorful, vegetarian recipe full of freshness!
INSTRUCTIONS
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet, heat the olive oil. Sauté the tofu, broccoli, and sun-dried tomatoes for 5 minutes over medium heat. Add the garlic and cook for 1 more minute. Season with salt and pepper, then remove from heat. Let cool slightly. Stir in the shredded cheese, garden pesto, and nutritional yeast. Mix well.
- Divide the pizza dough into 6 equal portions. Roll each portion into a small circle about 4 inches (10 cm) in diameter. Place 2–3 tablespoons of the filling in the center.
- Fold into a half-moon shape and seal the edges by pressing with a fork. Place the calzones on the prepared baking sheet. Brush with the beaten egg for a shiny glaze.
- Bake for 22–25 minutes, or until the calzones are golden brown. Let cool slightly before serving. Serve with a green salad if desired.
