Tempeh Calzones_resized

Tempeh Calzones with Artichokes, Peppers, and Onions

Ingredients

  • Non-stick spray
  • 2 teaspoons olive oil, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2/3 cup chopped marinated artichokes
  • 1 teaspoon minced garlic
  • 8 ounces tempeh
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper (optional)
  • 1/4 teaspoon salt
  • Dash black pepper
  • 1/2 cup marinara sauce
  • 24 ounces prepared pizza dough (whole wheat or multigrain preferred, or can use homemade dough)
  • 1 cup shredded part-skim mozzarella cheese (or vegan mozzarella cheese)

Instructions

  1. Preheat oven to 425˚ F. Spray 2 baking trays with non-stick spray.
  2. Add 1 teaspoon of olive oil to a large frying pan over medium heat. Add the onion, green pepper and stir occasionally while sautéing for 5 minutes.
  3. Add the artichokes and garlic into the pan. Crumble the tempeh into the pan, then add the oregano, crushed red pepper, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
  4. While this mixture cooks, divide the dough into 4 even pieces. Stretch each one into a circle of about 8 inches and place 2 on each baking tray.
  5. Turn off the heat (for the frying pan). Add marinara sauce to the tempeh and vegetable mixture and stir well.
  6. Divide the tempeh vegetable mixture evenly between the 4 dough rounds, placing it on one half of each, and not within an inch of the edge of the dough.
  7. Top this mixture with the shredded cheese, divided evenly between the 4 calzones.
  8. Fold the half of the dough without the filling over the half with the filling, and press the edges together firmly to prevent any from leaking out. With a sharp knife, score the top of each calzone in a few places to allow the steam to escape.
  9. Brush the top of each calzone with the remaining olive oil.
  10. Bake the calzones for 20 minutes. They will be lightly brown when done. Let them cool for a few minutes and slice them in half before serving.