1poundpizza dough of your choice (I like the wheat dough from Trader Joe's)
1jar of your favorite tomato sauce
6ouncesextra-firm tofu (drained, half a package)
2cupsfresh baby spinach (or 1 cup frozen spinach)
1/4cupfresh basil leaves*
1teaspoonlight miso (white (yellow, or chickpea))
4cupsveggies of choice for filling (ideas: mushrooms (olives, broccoli, red bell pepper, sundried tomatoes, artichokes))
Preheat oven to 425 F.
In a small/medium saucepan, warm the tomato sauce over low heat.
Place pizza dough on the counter to come to room temperature while you are preparing the filling.
For the Spinach Ricotta
Pulse the cashews, salt, miso, garlic, and nutritional yeast in a food processor until finely ground, but not turning into cashew butter.
Add the spinach, tofu, and basil, and pulse until fully combined, scraping down the sides of the food processor as needed.
For the filling
In a medium/large skillet, sauté your veggies of choice over medium/high heat until just cooked, 3-5 minutes. Stir in a few tablespoons of the sauce to coat the veggies.
Section the dough into 4 or 8 equal pieces, depending on how big you want each calzone to be.
Roll a piece of dough into circle as thin as possible without breaking the dough.
Place 1/4 cup of the spinach ricotta in the center of the dough, and top with 1/4 cup of filling.
Fold the dough over the filling, and seal by folding small pieces of the bottom dough over the top piece, pinching the dough together as you go.
Continue rolling, filling, and sealing until all the calzones are assembled.
Place the calzones on a large baking sheet lined with parchment paper or silicone baking mat, and poke a few holes in each one with the tines of a fork.
Bake at 425 F for 15-18 minutes, until golden brown.
* Or two cubes of Dorot frozen basil** Or two cubes of Dorot frozen garlicTip: The spinach ricotta freezes well, so you might wish to double the recipe and stash the second half in the freezer for future calzones. If you do this, make the ricotta in two batches, otherwise it will be too much for the food processor to handle all at once.Nutrition facts will vary based on ingredients and dough used.