Cooking for children
Mushroom and Spinach Calzone
The best vegan Mushroom and Spinach Calzone is made with Violife! Try our homemade dough filled with delicious ingredients! You'll love each bite!
![prep time]()
Cooking time35 minutes![preparation time]()
Prep time1 hour 10 minutes![servings]()
Servings8 portions
FOR THE DOUGH:
- 1 kg pizza flour
- 9 g dry yeast
- 2 tsp sugar
- 2 tsp salt
- 4 tbsp olive oil
- 600 g lukewarm water
FOR THE FILLING:
- 200 g Violife Original flavour grated
- 200 g Violife Mozzarella flavour grated
- 150 g Violife Creamy Original
- 400 g mushrooms, quartered
- 2 red peppers, cubed
- 200 g fresh spinach
- fresh thyme leaves
- 1 tsp garlic powder
- salt and pepper to taste
- To make the dough, combine all ingredients in a large bowl and mix with your hands or an electric mixer, until a smooth dough forms.
- Knead for 8-10 minutes, cover with cling film and allow to rest for one hour in a warm, dry place.
- Preheat the oven to 200°C.
- Sauté the mushrooms in a frying pan with some olive oil. Add the peppers and spinach and wilt until the excess water from the mushrooms has evaporated. Set aside to cool and then add Violife Original flavour grated, Violife Mozzarella flavour grated and Violife Creamy, mixing well. Add some thyme leaves, garlic powder, salt and pepper.
- Use a fork or fold over the edges neatly, to secure the filling. Repeat with the remaining dough and filling.
- Brush the calzones with olive oil, pierce with a fork and bake for about 20-35 minutes.
- Enjoy while still warm!
