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Title: Spinach & Tofu Calzone
Categories: Italian, Pizza
Yield: 4 Servings

1 c Spinach; cooked or thawed;
- squeezed dry
1 c Cannellini beans;
- cooked or canned,
- drained & mashed
Salt
Black pepper; freshly ground
1 tb Olive oil;
- plus more for brushing
3 cl Garlic; minced
16 oz Extra-firm tofu;
- drained & crumbled
1 tb Fresh basil; minced -OR-
1 1/2 ts Dried basil
1 ts Fresh oregano; minced -OR-
1/2 ts Dried oregano
Traditional pizza dough

Preheat oven to 375?F.

In a blender or food processor, combine the spinach, cannellini
beans, and salt & pepper to taste. Blend until smooth and set aside.

Heat the olive oil in a medium-sized skillet over medium heat. Add the
garlic and cook until fragrant, about 30 seconds. Add the tofu, basil,
oregano, and salt & pepper to taste. Cook, stirring, until any liquid
evaporates, about 5 minutes. Remove from the heat and stir in the
spinach mixture. Taste and adjust the seasonings, then set aside to
cool.

Punch the dough down and divide it in half. On a lightly floured work
surface, roll out each piece into a 12" circle. Divide the filling
equally between the dough circles, placing it on only half of each
circle and leaving a 1" border at the edge. Fold the empty half of
the dough circle over the filling and press down along the edges with
your fingers, then crimp with a fork to seal.

Lightly oil a pizza pan or baking sheet and place the calzones on it.
Use a sharp knife to slash them 2 or 3 times on top to allow the
steam to vent, and brush the tops with a little oil. Bake until the
crust is golden brown, about 30 minutes. Let stand at room
temperature for 10 minutes before serving.

Recipe by Vegan Planet by Robin Robertson

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