Preheat oven to 425˚F (218˚C)

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.

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.

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.