This Vegan Buffalo Chicken Dip Calzones recipe is the perfect game day appetizer! We start with our crispy homemade wonton wrappers, vegan cheese, jackfruit, and more. Dip them in our cool and creamy vegan buttermilk ranch dressing to tame the heat of the buffalo sauce.
These delicious vegan calzones are crispy on the outside and stuffed with a creamy vegan buffalo chicken filling.
You can make these with our vegan wonton dough or our easy vegan homemade pizza dough.
They're the perfect hand help appetizer for parties.
Ingredients
Here's a visual cue of the ingredients you'll need to make these mini vegan calzones, and a few tips on the ingredients.
- Jackfruit - You'll need YOUNG GREEN jackfruit packed in water to make this. Please do not make this with fresh jackfruit.
- Buffalo Sauce - Make our easy homemade vegan buffalo sauce, it is so delicious, or you can buy vegan sauce.
- Vegan Ricotta - Our favorite vegan ricotta is made by Kite Hill and can be found at Whole Foods.
- Vegan Mozzarella - Shredded mozzarella works best for this recipe because it will melt faster if it's shredded.
- Vegan Calzone Dough - make our vegan wonton wrapper recipe or use vegan pizza dough.
How to Make It
Here are visual cues along with step by step instructions.
HINT - For the crispiest calzones, use a pizza stone (make sure the stone is hot) and make sure that the oven is completely preheated before baking, or use an air fryer.
Recipe FAQ
They are if you use a vegan calzone dough and filling, such as vegan cheese and meat.
The only difference is the shape. Pizza dough is flat and the toppings are placed on top of the dough. Calzone dough is filled on one side of the dough and then the other side is folded over the filling.
Essentially, yes. It's like a pizza pocket.
No. The dough and fillings are the same regardless of how it's served.
Like pizza, you can serve with a salad, veggies and dip, or roasted vegetables.
Make sure that the oven is completely preheated before baking them.
bake them on a hot pizza stone for an even crispier crust.
Store them in an airtight container in the refrigerator for up to 4 days. Heat in a 350F (176C) oven until heated through, approximately 10 minutes.
Yes. Freeze them in a freezer safe container for up to 3 months. Heat in a 375F (190C) oven for approximately 15 minutes.
Vegan Buffalo Chicken Calzones
Equipment
- 1 Blender
- 1 Oven
- 1 pizza stone
- 1 Rolling Pin
Ingredients
- For the Dough
- 2 tablespoon vegan egg substitute JUST egg or Follow Your Heart work well
- ½ cup water
- 2 cups all-purpose flour plus extra for rolling and kneading the dough
- ½ teaspoon sea salt finely ground
- For the Buffalo Sauce
- 1 cup cashews soaked overnight or boiled for 15 minutes
- 2 tablespoon lemon juice
- ¼ cup water add more if you need to thin it a bit more
- ¼ teaspoon paprika
- ½ teaspoon ground sea salt or to taste
- ½ cup vegan buffalo sauce link to our homemade sauce is in the instructions.
- ⅓ cup vegan ranch dressing link to our homemade dressing is in the instructions.
- 8 ounce vegan mozzarella shredded
- 8 ounce vegan ricotta
- 15 ounce young green jackfruit in water SEE NOTE
- Optional
- ¼ cup vegan egg wash or olive oil
- ¼ cup fresh chives chopped for garnishing
Instructions
- Preheat oven to 425˚F (218˚C)
- FOR THE DOUGH
- In a large mixing bowl, whisk the flour and salt together until combined. Add the vegan egg and fold until combined. Add 1 tablespoon (15 ml) of the water at a time until the dough forms a solid ball. Don't over water or it will be sticky. Add a bit more flour if the dough is sticky.
- Put the dough in a bowl and cover with a towel and let it rest for 15 minutes.
- Divide the dough and roll out one section on a floured surface until it’s approximately 10 to 12 inches long and 5 inches wide, and about ¼ inch thick.
- FOR THE FILLING
- Drain and rinse the jackfruit several times and lay on a clean towel (fragrance free) and pat dry.
- Drain and rinse the 1 cup of cashews and place them in a high-speed blender with the 2 tablespoon lemon juice, ¼ cup water (add more if needed, keep in mind this should be thick, not runny), ¼ teaspoon paprika, ½ teaspoon sea salt, and ⅓ cup nutritional yeast.
- Blend on a high setting until smooth and creamy. You shouldn’t see any solid pieces of the nuts.
- HOW TO MAKE CALZONES
- Place 1 tablespoon of shredded vegan mozzarella, 1 tablespoon vegan ricotta, 1 tablespoon shredded jackfruit, and 1 tablespoon of the buffalo cream sauce on the edge of the dough, leaving enough room to pinch shut.
- Continue adding the calzone filling on the dough, leaving enough space to make individual calzones.
- Fold the other end of the dough over the filling and pinch the edges together. Brush with a little water to make them stick if necessary.
- Use a sharp knife and cut individual calzones and pinch the sides of the dough together.
- Place the calzones on a baking sheet and brush both sides with a vegan egg wash or olive oil and bake for approximately 10 to 12 minutes per side, or until golden brown.
Notes
bake them on a hot pizza stone for an even crispier crust.
Christine @ Run Plant Based says
Yum, these look so fun and perfect for parties. Thanks!
Linda Meyer says
Our pleasure!