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    You are at:Home»Dairy-Free Recipes»Party Monster Calzone from Vegan Sandwiches

    Party Monster Calzone from Vegan Sandwiches

    0
    By Alisa Fleming on July 31, 2012 Dairy-Free Recipes, Sandwiches

    Tami Noyes ~ It’s party time! Really, when isn’t it? The way life is these days, we can always use another reason to get together with friends and family to celebrate anything and everything. That’s when these vegan sandwiches come in handy. The recipe is from my new book, Vegan Sandwiches Save the Day!, co-written with Celine Steen. The book is currently available on Amazon, and should be coming to a store near you soon!

    We start this sandwich out with a vibrantly green bread dough, that’s soft and easy to work with, as well as giving a tasty base to the sandwich. We stuff it with home-made cold cuts and top it with a couple of vegetables and some snappy pepper rings. For those last minute parties, you can take shortcuts. Buy (or thaw) bread dough or pizza dough, and use store-bought cold cuts. Whichever route you take, this is an eye-catching sandwich and is a great tasting addition to any festivities.

    Party Monster Calzone - Vegan Sandwiches

    The Vegan Party Monster Calzone
     
    Print
    Prep time
    40 mins
    Cook time
    1 hour
    Total time
    1 hour 40 mins
     
    Author: Tami Noyes
    Serves: 6 monster servings
    Ingredients
    • 1 tablespoon (15 ml) olive oil
    • 1 cup (160 g) chopped onion
    • 2 cups (140 g) sliced mushrooms
    • ¼ teaspoon dried oregano
    • ¼ teaspoon dried thyme
    • Salt and pepper, to taste
    • 1 recipe Green Monster dough (it's in Vegan Sandwiches!) or favorite bread dough
    • 6 ounces (168 g) thin Mushroom Tomato Slices (it's also in the book, so use store-bought for now)
    • 6 ounces (168 g) thin Gobbler Slices
    • 16 mild banana pepper rings
    • Nonstick cooking spray
    Instructions
    1. Heat the oil in a large skillet over medium-high heat.
    2. Add the onion and cook for 2 minutes, then add the mushrooms, oregano, and thyme. Cook for 5 minutes longer, or until the vegetables are softened.
    3. Season to taste with salt and pepper. Let cool before using.
    4. After the bread has risen, dump it onto a lightly floured work surface, and roll it into a 12 x 16-inch (30 x 40-cm) rectangle.
    5. With the short side across, on the center 6 inches (15 cm), layer half the Mushroom Tomato and Gobbler Slices, all of the onion/mushroom mixture, the remaining Mushroom Tomato and Gobbler Slices, and the pepper rings. Leave 1 inch (2.5 cm) at the top and bottom without filling.
    6. Using a knife, make 6 to 8 cuts on each side of the filling, perpendicular to the filling. Make an equal number of cuts on each side.
    7. This is the part that will be braided. Starting at the top, fold an empty strip of dough over the end of the filling. Alternating sides, pull one strip from each side across the filling. Continue until you reach the last strips on each side. Fold the bottom in, then finish the braid. Pat with your hands to help seal the braided strips closed.
    8. Spray a baking sheet with nonstick spray and carefully transfer the braid to the sheet.
    9. Let rise, covered with a towel, for 30 minutes, or until nicely puffed.
    10. Preheat the oven to 350°F (180°C, or gas mark 4).
    11. Transfer the baking sheet to the oven and bake for 30 to 35 minutes, or until the bottom is browned.
    12. Transfer to a rack and let cool for a few minutes before cutting. Cut into six 2-inch (5-cm) strips and serve.
    3.2.2704
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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