Vegan Roasted Vegetable Calzone with Olives

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Vegan Roasted Vegetable Calzone with Olives

This is our vegan take on a classic vegetable calzone pizza. Stuffed with roasted vegetables and olives, it’s a filling dish that’s packed with flavour!

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Bored of pizza? Try a calzone instead! This delicious vegan dinner option will satisfy even the biggest of appetites, plus it’s a great way to impress guests.

What is calzone?

Said to have originated in Naples, southern Italy in the 18th century, a calzone is essentially a folded pizza. The word calzone means ‘stocking’ or ‘trouser’ in Italian.

Traditionally, a calzone would contain meat, vegetables, tomato and cheese. A calzone is shaped like a half-moon and looks similar to a Cornish pasty, but is made with dough rather than pastry.

What fillings are good in calzone?

This recipe includes a delicious combination of courgette, tomato, black olive, peppers and dairy-free cheese, but use your imagination if you fancy a different flavour sensation!

Filling variations

• Vegan pesto, kale, dairy-free mozzarella and mushroom

• Plant-based pepperoni, dairy-free mozzarella and chilli

Tofu ricotta and spinach

• Creamy garlic sauce with mushrooms

Tip: Let your calzone cool before eating – the filling will be super hot! Serve with a rocket and tomato salad drizzled with an Italian dressing.

Total Time: 1 hour and 55 minutes

Prep Time: 1 hour and 15 minutes

Cook Time: 40 minutes

Calories: 158

Servings: 8


Total Time: 1 hour and 55 minutes

Calories: 158

Servings: 8




(Servings: 8)

  • For the dough
  • 81.25 81.25 g strong white bread flour
  • 0.875 0.875 g fact action yeast
  • 0.375 0.375 tsp salt
  • 0.25 0.25 tbsp olive oil
  • 46.875 46.875 ml warm water
  • For the filling
  • 0.125 0.125 courgette, diced
  • 19.375 19.375 g pitted black olives
  • 0.125 0.125 large red onion, cut into wedges
  • 0.125 0.125 yellow pepper, diced
  • 0.5 0.5 cloves of garlic, sliced
  • 25 25 g dairy-free cheese, grated
  • sea salt and black pepper, to taste
  • For the sauce
  • 0.125 0.125 tin of chopped tomatoes
  • 0.25 0.25 tsp sugar
  • 0.125 0.125 tsp dried Italian herbs
  • 0.5 0.5 cloves of garlic, crushed
  • 0.125 0.125 tbsp balsamic vinegar
  • 0.125 0.125 tsp chilli flakes
  • sea salt and black pepper, to taste


  1. Mix all the dry ingredients for the dough together in a large bowl. Gradually add the water and oil, whilst mixing with your hand until the mixture comes together as a soft dough.
  2. Turn the dough out onto a floured worktop and knead for a minimum of 5 minutes, until smooth and elastic.
  3. Return the dough to an oiled bowl, cover it with a clean tea towel and place it in a warm place to rise for 1 hour.
  4. Preheat the oven to 200°C/400°F/Gas Mark 6. Place the vegetables for the filling in a roasting dish with some seasoning and a drizzle of olive oil. Transfer to the oven and bake for 30 minutes.
  5. Place all the sauce ingredients in a saucepan and bring to a gentle simmer. Leave to cook for 20 minutes or until slightly reduced.
  6. When the dough has finished rising, divide it into 8 equal portions. On a well-floured surface, roll and stretch each ball of dough to a round 9-inch circle.
  7. Spread some tomato sauce onto each pizza along with some roasted vegetables and grated cheese.
  8. Fold over the dough to encase the filling and crimp and roll the free edges together to seal completely.
  9. Place the calzones on a baking sheet sprinkled with flour and bake in the hot oven for 20 minutes, or until golden and puffy.
  10. Remove from the oven and serve immediately, with an extra drizzle of olive oil poured over.

Each 100g serving provides: Fat 2.6g, Saturates 0.4g, Carbohydrates 28g, Sugars 3.0g, Protein 5.0g, Salt 0.23g

Fancy another slice? Take a look at these amazing vegan pizza recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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