While this may be the second post featuring Daiya cheese, these wonderful calzones were our first test of the mozzarella. Put simply ,they were awesome, so good we have in fact made them twice. The process was simple, we used the pizza crust recipe from Sara Kramer’s book La Dolce Vegan! we cut the finished dough into four equal portions and rolled each out onto a floured surface until it was fairly thin, added some chunky tomato sauce, mushrooms, some Yves vegan pepperoni and a generous hand full of the Daiya. We sealed it up, cut a few vent holes, and baked it at 450 degrees F for 15 to 20 minutes. Showing off the best of Daiya’s qualities, the calzones were tasty, gooey and stretchy! Oh, and they are even good cold.
What are you waiting for? Go get some Daiya and play!
Photos by Kala