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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.

Course Appetizer
Cuisine American, Vegan
Keyword buffalo chicken dip, calzone, vegan
Prep Time 30 minutes
Cook Time 24 minutes
Total Time 55 minutes
Servings 8 servings
Calories 439 kcal
Author Linda Meyer

Ingredients

  • For the Dough
  • 2 tbsp 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
  • 1/2 tsp sea salt finely ground
  • For the Buffalo Sauce
  • 1 cup cashews soaked overnight or boiled for 15 minutes
  • 2 tbsp lemon juice
  • ¼ cup water add more if you need to thin it a bit more
  • ¼ tsp paprika
  • ½ tsp ground sea salt or to taste
  • ½ cup vegan buffalo sauce link to our homemade sauce is in the instructions.
  • 1/3 cup vegan ranch dressing link to our homemade dressing is in the instructions.
  • 8 oz vegan mozzarella shredded
  • 8 oz vegan ricotta
  • 15 oz young green jackfruit in water SEE NOTE
  • Optional
  • ¼ cup vegan egg wash or olive oil
  • ¼ cup fresh chives chopped for garnishing

Instructions

  1. Preheat oven to 425˚F (218˚C)
  2. FOR THE DOUGH

  3. In a large mixing bowl, whisk the flour and salt together until combined. Add the vegan egg and fold until combined. Add 1 tbsp (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.
  4. Put the dough in a bowl and cover with a towel and let it rest for 15 minutes.
  5. 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.
  6. FOR THE FILLING

  7. Drain and rinse the jackfruit several times and lay on a clean towel (fragrance free) and pat dry.
  8. Drain and rinse the 1 cup of cashews and place them in a high-speed blender with the 2 tbsp lemon juice, ¼ cup water (add more if needed, keep in mind this should be thick, not runny), ¼ tsp paprika, ½ tsp sea salt, and 1/3 cup nutritional yeast.
  9. Blend on a high setting until smooth and creamy. You shouldn’t see any solid pieces of the nuts.
  10. HOW TO MAKE CALZONES

  11. Place 1 tbsp of shredded vegan mozzarella, 1 tbsp vegan ricotta, 1 tbsp shredded jackfruit, and 1 tbsp of the buffalo cream sauce on the edge of the dough, leaving enough room to pinch shut.
  12. Continue adding the calzone filling on the dough, leaving enough space to make individual calzones.
  13. 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.
  14. Use a sharp knife and cut individual calzones and pinch the sides of the dough together.
  15. 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.

Recipe Notes

NUTRTION DISCLAIMER

The serving size  will  vary depending on the size of calzone you make. 2 calzones is the suggested serving size. 

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.

Use any extra buffalo sauce  and ranch dressing as a dip or freeze for up to 2 months.

The calzones can be frozen for up to 3 months. Heat in a 350˚F (176˚C) oven for approximately 20 minutes, or until heated through.

Nutrition Facts
Vegan Buffalo Chicken Calzones
Amount Per Serving (43 g)
Calories 439 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Cholesterol 22mg7%
Sodium 1203mg52%
Potassium 246mg7%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 2g2%
Protein 12g24%
Vitamin A 216IU4%
Vitamin C 3mg4%
Calcium 140mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.