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Quorn Calzone (Vegetarian)

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Two Quorn Vegetarian Calzones, one split to display the filling with sauce and greens on the side.
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Try something different for your next pizza party with these zingy vegetarian calzones. Filled with Quorn Pieces and veggies, cooked in a spicy sauce with melty mozzarella and topped with Quorn Pepperoni - try serving them cut in half ready to dip into our delicious pizza sauce.

You could even try making smaller snack size versions by dividing the dough into 12 – these vegetarian calzones are perfect for a party buffet.

We’ve based this recipe on a homemade dough, but you can also use shop bought dough, simply adjust the ingredients and method to suit!

Pizza Recipes Italian Food Recipes Weeknight Dinner Recipes Vegan & Vegetarian Fillets & Pieces Recipes

Serves 6

90 mins

658 cals
(Per serving)

18.4g of fat
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

  • For the pizza dough:
  • 360ml tepid water
  • 600g strong bread flour (plus extra for sprinkling)
  • 10g fine sea salt
  • 7g (1 sachet) fast action dried yeast
  • 1 tsp sugar
  • 2 tbsp olive oil
  • Alternatively buy approximately 800g ready made pizza dough
  • For the filling:
  • 1 pack Quorn Pepperoni
  • 1 pack Quorn Pieces
  • 1 tsp olive oil
  • 2 red onions
  • 4 cloves garlic
  • 200g baby spinach
  • 1 red pepper
  • 1 yellow pepper
  • 30g tomato puree
  • 30g chipotle paste
  • 2 tsp dried oregano
  • 120g grated mozzarella (or use the non-wet Mozzarella block)
  • 30g vegetarian parmesan
  • For the pizza sauce:
  • 600g passata
  • 4 cloves garlic
  • 2 tsp dried oregano
  • 15g fresh basil
  • 1 tsp olive oil

Method

  1. To make the pizza dough – place the tepid water in a jug with the yeast, sugar and olive oil and stir to combine. Leave for 5 minutes to activate the yeast.
  2. Put the flour and salt in a large bowl then make a well in the middle and add the wet ingredients, mixing with a fork until mostly combined, then turn out onto a clean work surface and knead for about 10 minutes to make a smooth dough.
  3. Form the dough into a ball, oil the mixing bowl and transfer the dough to the bowl covering with a damp cloth or some cling film.
  4. Place in a warm place and allow to rise for about 1 hr or until doubled in size.
  5. Meanwhile, make your filling and sauce.
  6. For the filling, heat a frying pan on a high heat then add the olive oil then add the Quorn Pepperoni, cooking on both sides quickly until crispy. Remove from the pan and put to one side.
  7. In the same pan add the Quorn Pieces and cook until browned then finely dice the onions, garlic and peppers and add to the pan, giving everything a good mix.
  8. Add the tomato puree, chipotle paste and dried oregano to the pan along with a splash of water and cook until all the Quorn Pieces and veggies are covered in the sauce. The sauce should just coat all the ingredients and not be too wet.
  9. Transfer the filling to a dish to cool.
  10. To make the pizza sauce, add the oil to a deep sauce pan on a medium heat then finely chop the garlic and add to the pan. Cook gently until the garlic is starting to brown then add the passata and oregano.
  11. Season with salt and pepper to taste then finely chop the basil and add to the pan. Cook for about 5 minutes until the sauce is bubbling then put to one side until ready to serve with the calzones.
  12. Preheat your oven to 200 degrees C fan.
  13. Once your dough is ready, knock back by punching the air out of the risen dough then turn out onto a clean, floured work surface.
  14. Divide the dough into 6x pieces and roll each piece into a ball.
  15. Roll out each piece of dough into oval using a rolling pin. Take your cooled filling then add to one half of the rolled out dough, dividing it evenly between each piece.
  16. Place the Quorn Pepperoni on top of the filling then sprinkle with the grated mozzarella.
  17. Fold over the other half of the dough then crimp the edges together, turning over the edges so the calzone is well sealed.
  18. Place the calzone’s on a baking tray (you may need 2 or 3) then pierce a hole in the top of each one to allow the steam to come out as they are cooking.
  19. Sprinkle the tops with the finely grated parmesan and season with pepper to taste.
  20. Cook in the oven for about 20-30 minutes until puffed up, and deep golden in colour.
  21. Serve with the warmed pizza sauce.

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