Spinach Calzone


The Vegan Stoner's Spinach Calzone

9 comments:

Rhonda @ Change In Seconds said...

Can't wait to make this!

Rocky said...

This calzone looks amazing! Just wondering what kind of soy cheese you use, because I've never found a brand that melted like that and actually looks appetizing. I'm not vegan, so I can just use mozzarella cheese, but if there is a solid alternative, I'd love to know! Thanks...love your site!

The Vegan Stoner said...

Hi Rocky,

In this particular photo we used Daiya mozarella shreds. Hope this helps!

Rocky said...

Clearly they have changed the recipe for the daiya cheese since the last time I used it (years ago). It used to either not melt at all, or taste like paste when it did melt! This looks much more cheesy...thanks for the help and for the great recipes!

DatBoiDonnel said...

This was amazing and has become a favorite in my household. Next time I'll make more invividual ones. Rather then a keyboard size one.
This is one of the most memorable meals in a long time.

Amirah said...

I really like and appreciate your post.Thanks Again. Keep writing.

Anton said...

Hi, Spinach Calzone is absolutely delicious. It is one of my favorite lunch time snacks to eat.

Unknown said...

Is there a pizza dough you use?

The Vegan Stoner said...

Hi "Unknown" — We use whatever dough we find at the store. They usually come in plastic wrap in the refrigerated section, and occasionally in the frozen section. Check the ingredients carefully, since some of them will add honey. We have never tried these with a gluten-free crust, so we can't speak to how well (or badly) that would work out. And definitely do not buy a cauliflower crust since it won't stay together.

Let us know if you have trouble finding something. Maybe we can help.

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We read every comment and try to respond to direct questions within a week. If we take longer, it's probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Sometimes messages get lost in the spam filter, so feel free to drop us a line on our Facebook page. Thanks for the comments, and happy cooking! —The Vegan Stoner