This recipe for Shanghai calzones is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Rachel Ruiz . For the creamy Asian filling, she uses Culinary Coconut Milk and Coconut Milk Yogurt from So Delicious.
Rachel says, “East meets West with these delicious Asian inspired calzones. A filling main dish that presents a whole new twist on a classic – chock full of hearty mushrooms, ginger, and cultured coconut milk, it’s creamy and rich without a hint of dairy!”
For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Spicy Shanghai Calzones
By ingredients, this recipe is dairy-free / non-dairy, tree nut-free, and vegetarian. For an easy peanut-free swap, use your favorite cooking oil in place of the peanut oil.
For egg-free Shanghai Calzones, you can use a dairy-free “milk wash” in place of the egg wash at the end.
- ½ cup warm water
- 2 tablespoons olive oil
- 2 cups all-purpose flour
- ½ teaspoon sea salt
- 1 teaspoon sugar
- 1-1/4 teaspoons active dry yeast
- 2 tablespoons vegetable stock
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 cup diced red onion
- 1½ cups sliced baby Portobello mushrooms
- ½ cup diced kale
- 2 cloves garlic, minced
- ½ cup finely chopped green bell pepper
- 2 teaspoons minced ginger
- ½ teaspoon red pepper flakes
- 2 tablespoons So Delicious Dairy Free Original Culinary Coconut Milk
- 2 teaspoons cornstarch
- ¼ cup So Delicious Dairy Free Unsweetened Cultured Coconut Milk (Yogurt)
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 egg, beaten
- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- Place dough ingredients in the bowl of a bread maker and place on ‘dough’ setting. In a small bowl, whisk together vegetable stock and soy sauce.
- While dough is coming together, heat peanut oil in a large skillet over medium-low heat. Add diced onion and cook, stirring occasionally, until onions are golden, 7-10 minutes. Remove onions from pan and place in a medium mixing bowl.
- Return pan to stove and turn heat to high. Pour stock mixture into piping hot pan and deglaze.
- Once pan has deglazed, turn heat back to medium and add mushrooms, kale, garlic, peppers, ginger, and red pepper flakes. Cook, stirring frequently, for 3-4 minutes or until vegetables have softened.
- In a small bowl, whisk together coconut milk and corn starch. Pour coconut milk mixture into pan with vegetables and cook, stirring constantly, until thickened, 2-3 minutes. Remove from heat and pour vegetables into bowl with the onion, and stir to combine. Cover and set aside.
- Once dough cycle has completed, remove dough from bread machine and let rest 5 minutes. Separate dough into two balls of equal size. On a floured work surface, roll each ball of dough into a 12-inch circle.
- Remove cover from the mixing bowl and stir in cultured coconut milk, salt, and pepper until combined. Scoop half the vegetable mixture onto one half of each dough circle, leaving at least 2 inches of dough uncovered on the edges. Fold the uncovered side of the circle over the vegetable mixture, pinching and folding to seal the edges. Press down on the edges with the tines a fork to seal completely, then poke the top of each Stromboli gently with the fork 4-5 times.
- Place finished calzones on parchment-lined baking sheet. Brush beaten egg on the top of each calzone before placing it in the oven. Bake for 20-25 minutes in preheated oven until calzones are golden brown and cooked through. Remove from heat and let sit 5-10 minutes before serving.
