Mushrooms and Smocked Tofu Calzoncini

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Dominique Musorrafiti

Ideas and information on diy, ecofriendly gifts and sustainable travels. Covering everything from vintage to green gadgets.

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We must admit that Italian pizza is in the list of the most delicious food.

Calzone, that can be his mate, is delicious too, but less considered even if it tastes just as good as pizza.

Calzone is easy to eat while standing up or walking.

Make pizzette (mini pizza) is very popular, but calzoncini (mini calzone) can have more vantage than make pizzette, because they can be perfect to bring out for a quick meal, snack or picnic.

Since the filling is kept inside the crunchy crust, they not get melt each other in the storage box like can happen to pizzette, if not proper stored.

Calzoncini are tasty and can be stuffed with all kind of ingredients we love.

Mushrooms and Smocked Tofu Calzoncini have a delicate and creamy taste.

Ingredients:

For dough:

  • 360 g all purpose flour:
  • 2tsp of salt
  • 2 tbsp of extra virgin olive oil
  • 1 tsp of nutritional yeast

For the filling:

  • 1 cup of warm water
  • 150 g of mushroom
  • 100 g of smoked tofu
  • 250 g of firm tofu
  • 1 cup of tomato sauce
  • 1 tsp of salt
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of oregano
  • 1 tbsp of basil

What you need to  make Mushrooms and Smoked Tofu Calzoncini:

  • Large mixing blow
  • Medium mixing blow

I like eat them also cold, because they are amazing to bring at picnic.

Mushrooms and Smocked Tofu Calzoncini

First I start combine in a large blow flour, nutritional yeast, salt and mix them adding the water and extra virgin olive oil and mix all by hand.

When the dough is smooth I let it rise, covered under a kitchen towel, until it double in size.

Then I preheating my oven to 200° C and next I cut the dough and make 12 mini doughs and roll them out on a floured surface.

Now I cut the mushrooms and smocked tofu in slices.

In the medium blow I mix the firm tofu, extra virgin olive oil, salt, oregano and basil since I get a soft cream.

I spread the tomato sauce over half of each dough, the tofu soft cream and add mushroom and smocked tofu.

I fold the first dough and press it down on the edges and go on since fold them all and have 12 calzoncini.

I brush the calzoncini with a bit of tomato sauce and put some oregano with basil on top.

Finally I carefully put all the calzoncini on a baking sheet with baking paper and I bake them in preheated oven for 30 minutes.

The aroma is inviting and intense and the taste is delicious.

Calzoncini if eaten hot are creamy, but is important to pay attention to don’t get burn.

I like eat them also cold, because they are amazing to bring at picnic.

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