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🍽️ Vegane Mushroom Calzone with Basil Pesto

745 kcal · 30 min · 4 servings

Vegane Mushroom Calzone with Basil Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Clean the mushrooms if necessary using a kitchen towel. Slice them into thin pieces.
  2. 2. Wash the fresh basil. Gently pluck the leaves off the stems.
  3. 3. Preheat the oven to 250 °C using top and bottom heat.
  4. 4. Take the pizza dough out of the packaging. Roll it out flat.
  5. 5. Divide the dough into four equal pieces.
  6. 6. Sprinkle some flour onto your work surface.
  7. 7. Roll each piece of dough into a square measuring approximately 30 x 30 cm.
  8. 8. Spread tomato sauce over half of each dough square.
  9. 9. Leave an outer edge of about 2 cm free so the dough can be sealed properly later.
  10. 10. Distribute the mushrooms evenly over the sauced half of the dough.
  11. 11. Sprinkle half of the grated cheese alternative (Reibegenuss) over the mushrooms.
  12. 12. Fold the empty half of the dough over the filled side.
  13. 13. Press the edge of the calzone firmly with your fingers.
  14. 14. Press the edge firmly with the tines of a fork to ensure the filling does not leak out.
  15. 15. Place the finished calzones on a baking tray lined with baking paper.
  16. 16. Sprinkle the remaining grated cheese alternative (Reibegenuss) on top of the calzones.
  17. 17. Bake the calzones in the preheated oven for approx. 20 minutes.
  18. 18. Take the calzones out of the oven and place them on plates.
  19. 19. Garnish each calzone with fresh basil leaves.
  20. 20. Serve with one tablespoon of basil pesto per calzone.

Nutrition per serving