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calzones 4

Italian Calzones with Avocado Garlic Alioli

  • Author: Chuck Underwood
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 8 Calzones 1x
  • Category: Main
  • Cuisine: Italian


Savory Italian Calzones stuffed with Mushrooms, Spinach, and Basil and smothered in a rich Avocado Garlic Alioli Sauce. Pizza night will never be the same!



Calzone Filling

  • 1 Leek ((diced))
  • 1 Red Bell Pepper ((diced))
  • 8 oz Mushrooms
  • 12 Cherry Tomatoes ((halved))
  • 1 handful Fresh Spinach ((stems removed))
  • 1 handful Fresh Basil ((stems removed))
  • 1 tsp Balsamic Vinegar

Avocado Alioli Sauce

  • 12 oz Silken Tofu ( )
  • 3 Tbs Lemon Juice
  • 3 Tbs Water
  • 3 cloves Garlic
  • 2 tsp Dijon Mustard
  • 1 tsp Yellow Miso
  • 1 Avocado
  • 1/4 tsp Salt

Calzone Dough

  • 1 cup Warm Water
  • 1 Tbs Sugar
  • 2 1/4 tsp Active Dry Yeast
  • 2-3 cups Flour
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder and/or Italian Seasoning ((optional))

Eggless Wash

  • 1/4 cup Water
  • 1 Tbls Corn Starch
  • 1 tsp Molasses



  1. Prepare dough by adding sugar and yeast to warm water
  2. I found microwaving 1 cup of water for 50 sec is just the right temp
  3. Let sit for 10 minutes to allow yeast to bloom
  4. Using a stand mixer, add flour until rough dough ball is formed and dough pulls away from sides.
  5. Cover with Saran Wrap and Kitchen Towel for at least 15 minutes


  1. Prepare filling by sautéing leeks and pepper in pan with a little veggie broth
  2. Add mushrooms and cook until reduced in size
  3. Add basil and spinach and cook until wilted
  4. Stir in Balsamic and set aside


  1. Prepare Alioli by adding all ingredients to blender and blending until smooth
  2. Scrape down sides occasionally and add water as needed


  1. Scrape out dough onto well floured surface
  2. Using additional flour as needed to make a smooth ball
  3. Cut into 8 even pieces
  4. Roll out each piece into 6" circle
  5. Spread Alioli Sauce on thickly to cover entire surface of dough
  6. Spoon 1 Tablespoon of filling into center and fold dough up to seal into half moon shapes
  7. Pinch edges to seal and brush with eggless wash
  8. Lay onto parchment lined cookie sheet
  9. Bake in 450 degree oven for 15-20 minutes or until browned


Use leftover Alioli Sauce or Marinara Sauce as a dip!