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 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.
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 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.
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 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.
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.