Vegan Sourdough Calzones

This recipe has recently become a big favorite in our household because it is easy and VERY inexpensive to make, plus it's filling and convenient to eat.  I did just a quick estimate of ingredient costs and came up with $3.88 for 10 calzones with extra dipping sauce (enough to feed the 4 active adults in our household heartily). It might be more or less expensive for you depending on where you buy your groceries and what toppings you use. 

This recipe makes use of the cup of sourdough starter that you are supposed to throw away every time you feed it. I hate to waste a whole cup of anything so I started making these to take advantage of food that would otherwise have gone to waste. The dough recipe is from King Arthur Flour's website.

Recipe (Makes 10):

Dough  

1 Cup Sourdough Starter, unfed 

1/2 Cup hot tap water

2 1/2 Cups Flour (I use sprouted wheat flour for this recipe)

1 tsp salt

1/2 tsp instant yeast 

Sauce

One 12 oz can tomato paste

1/2 cup nutritional yeast 

6 oz water 

1 TBS Basil 

3 TBS Soy Sauce 

1 TBS Oregano

1 TBS Thyme 

Whatever filling you want. I use 1/2 an onion and a bunch of shredded greens, like kale, depending on what's in the garden. 

To make dough, mix all ingredients together and knead into a firm dough (5-10 minutes). Place dough in an oiled bowl and place a damp towel over it. Let rise for 2-4 hours in a warm place or until doubled in size. Punch down dough and let sit for 10 minutes before separating into 10 small balls. Preheat the oven to 425 and begin to roll out the dough into circles about 5" in diameter, or as thick as you like them.  

Spread a thin layer of sauce on one half of the dough, staying at least 1/2" away from the edges (you should only use about half the sauce, set the rest aside for dipping). Add whatever topping you choose, I add a bit of chopped white onion and a small handful of shredded greens. Fold the dough over so that it makes a half circle shape and pinch the edges shut. Transfer to a lightly oiled baking sheet. Repeat until all 10 are finished. Use a fork to poke vent holes in all of them. Bake for about 15 minutes or until golden brown on top. Let cool for a couple minutes before eating. You can use the extra sauce for dipping the calzones into. Enjoy! 

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