Calzones

Filling:
1 brick tofu
2-4 Tbsp olive oil 1/4-1/2 cup Just Mayo
1/4 tsp salt
1 Tbsp McKay’s Chicken Seasoning
1 tsp garlic powder
1 1/2 tsp onion powder
1-2 Tbsp Nutritional Yeast
1/2 cup chopped basil or sauted spinach

Dough:
1 cup warm water
2 1/4 tsp yeast
1 Tbsp raw cane sugar

3 Tbsp olive oil
1 1/2 cups whole wheat flour
1 cup unbleached flour
1 tsp salt

Mix the first 3 ingredients and let it sit for about 10 minutes. This is a good time to prepare the filling (see below). After the yeast has proofed and is foamy, add the olive oil. In a bowl mix together the flour and salt and stir the wet ingredients to make a nice dough. This recipe is pretty forgiving. As long as it isn’t too sticky and you can work with the dough, you’re golden!

Let dough rest for about 10-15 minutes. You want it to be nice and light so that it bakes well. While it’s rising, I like to use the time do do some dishes, make a salad, or play with my kids. 

Once it’s had some time to rest, spray your hands with oil, and press the dough out onto a baking stone. (You can use a normal baking sheet too, but I absolutely love the way the baking stone creates a nice crusty bottom). Use a serrated knife to cut the dough as shown below.

Then scoop the filling onto the dough making a nice ring, and start folding the dough over onto itself to make a nice sealed calzone ring. 

 Bake at 425* for 15-20 minutes, or until the crust is golden. Serve with marinara, some veggies and salad and enjoy!