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A hand dipping a calzone into a glass bowl of ranch dressing.

Vegan Buffalo Chicken Calzones

Crispy and savory calzones filled with vegan cheese, buffalo sauce, and jackfruit. The perfect easy appetizer.
5 from 1 vote
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Course: Appetizer
Cuisine: American
Diet: Vegan
Prep Time: 30 minutes
Cook Time: 24 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 439kcal
Author: Linda & Alex
Cost: $12


  • 1 Blender
  • 1 Oven
  • 1 pizza stone
  • 1 Rolling Pin


  • 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.
  • 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


  • 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.


The serving size  will  vary depending on the size of calzone you make. 2 calzones is the suggested serving size. 
For the jackfruit
Do not use mature jackfruit. It’s too sweet. You should only use young green jackfruit packed in water, not brine. The brine is salty and can ruin the recipe.
How do you prevent the calzone from getting soggy?
Make sure that the oven is completely preheated before baking them.
bake them on a hot pizza stone for an even crispier crust.
How do you store them?
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.
Can you freeze them?
Yes. Freeze them in a freezer safe container for up to 3 months. Heat in a 375F (190C) oven for approximately 15 minutes.


Serving: 43g | Calories: 439kcal | Carbohydrates: 51g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 1203mg | Potassium: 246mg | Fiber: 3g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 3mg
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