Mini Mummy Calzones

Mini mummy calzones are whole wheat dough stuffed with tofu ricotta, veggies and marinara, ready in about 2 hours 30 minutes. The recipe makes 2 regular calzones and 1 mummy, feeds 4, and is a fun meatless dinner for Halloween.

Why This Recipe Works

The dough has no oil and no sugar, just whole wheat flour, yeast, salt and warm water. Knead it for a full 8 minutes, so the gluten builds and the crust turns chewy instead of dense. The 1 hour rest lets the yeast fill the dough with air.

The tofu ricotta stands in for the cheese. Pressing the tofu first removes extra water, so the filling stays crumbly and doesn’t soak through the dough. Nutritional yeast and lemon juice give it a savory, slightly tangy taste.

Steaming the broccoli and butternut squash for 5 minutes before filling is what makes the veggies work. They only bake for 20 to 30 minutes inside the dough, which is not long enough to soften hard pieces. Cutting everything small helps too.

Mini Mummy Calzones Ingredients

For the dough (oil free, sugar free)

• 3 cups organic whole wheat flour
• 2 1/4 teaspoons instant yeast (1 packet)
• 1 teaspoon salt
• 1 cup warm water (110°F), plus more if needed

For the tofu ricotta

• 14 ounces firm tofu, drained and pressed
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt

For the fresh marinara (no oil, no sugar)

• 6 ripe tomatoes (about 2 pounds), chopped
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• Fresh basil

For the toppings (pick your own)

• Broccoli, bell pepper, zucchini and butternut squash
• Cherry tomatoes
• Pine nuts
• Jalapeño slices (for the mummy eyes)

How To Make Mini Mummy Calzones

Make the dough and fillings

1. Knead the dough: Mix the flour, yeast and salt in a large bowl. Pour in the 110°F warm water and knead for 8 minutes. Cover the dough and let it rest for 1 hour.
2. Simmer the marinara: Put the chopped tomatoes, garlic, Italian seasoning and salt in a pot. Simmer for 25 minutes, then stir in the fresh basil.
3. Mix the ricotta: Crumble the pressed tofu into a bowl. Stir in the nutritional yeast, lemon juice, garlic powder, Italian seasoning and salt.
4. Prep the veggies: Cut all the veggies small, so they cook through inside the dough. Steam the broccoli and butternut squash for 5 minutes. Cut the cherry tomatoes and add the pine nuts if you like them.

Shape the calzones

5. Heat the oven: Heat the oven to 400°F (200°C). Line a baking tray with parchment paper, so nothing sticks.
6. Fold the regular calzones: Divide half of the dough into 2 balls. Roll each into a 9-inch circle. Put ricotta, veggies and a little marinara on one half of each circle. Fold the other half over and press the edges closed.
7. Wrap the mummy: Roll the other half of the dough into a long rectangle. Spread the filling down the center. Cut thin strips along both sides, then cross them over the filling. Leave a small gap near the top for the face.
8. Add the eyes: Place 2 jalapeño slices in the gap for the mummy eyes.

Bake and serve

9. Bake: The two regular calzones need 20 to 25 minutes in the oven. The bigger mummy needs 25 to 30 minutes, until its strips turn golden brown.
10. Serve: Serve the calzones warm, with the rest of the marinara in a small bowl for dipping.

Recipe Tips

• Press the tofu well: Wrap the tofu in a clean towel and press it under a heavy pan for 15 minutes. Wet tofu makes a watery filling and a soggy bottom.
• Keep the filling light: Use only a little marinara inside. Too much sauce leaks out when the calzone bakes. Keep the rest for dipping.
• Add water slowly: Whole wheat flour soaks up water at different rates. If the dough feels dry and stiff, add more warm water a teaspoon at a time.
• Seal the edges: Press the edges firmly closed, then press again with a fork. A loose seam opens in the oven and the filling spills out.

What To Serve With Mini Mummy Calzones

Serve the calzones warm with a bowl of marinara for dipping. A simple green salad, or roasted broccoli on the side, goes well with them.

How To Store

• Fridge: Let the calzones cool, then keep them covered in the fridge for up to 3 days.
• Freezer: Wrap them tightly and freeze for up to 2 months. Thaw in the fridge, never on the counter.
• Reheat: Warm them in a 350°F (175°C) oven for 10 to 15 minutes, until hot all the way through. The crust stays crisper than in a microwave.

FAQs

Are these mummy calzones vegan?

Yes. The dough, the tofu ricotta and the marinara have no meat, dairy, eggs or honey. The nutritional yeast gives the filling its cheesy taste.

Are mini mummy calzones gluten free?

No. The dough is made with whole wheat flour, which has gluten. A gluten free flour blend would change how the dough rises and holds together, so this recipe is not tested that way.

Can I make the calzones ahead of time?

Yes. Make the marinara and tofu ricotta up to 3 days ahead and keep them in the fridge. You can also bake the calzones, freeze them, and reheat them in the oven.

Why did my calzone open in the oven?

Usually the edges were not sealed well, or the filling was too wet. Press the edges closed firmly, and drain and press the tofu before you mix it.

Nutrition

Estimated per serving (1 of 4), worked out from the ingredients.

• Calories: about 380 kcal
• Total Fat: 8g
• Total Carbohydrate: 60g
• Dietary Fiber: 12g
• Protein: 20g

Mini Mummy Calzones

Recipe by Paula

0.0 from 0 votes

Servings

4

servings

Prep time

1

hour 

10

minutes

Cooking time

55

minutes

Total time

125

minutes

Whole wheat calzones filled with tofu ricotta, veggies and fresh marinara, with one wrapped like a mummy. A meatless Halloween dinner that makes 2 calzones and 1 mummy.

Ingredients

• For the dough (oil free, sugar free)

• 3 cups organic whole wheat flour

• 2 1/4 teaspoons instant yeast (1 packet)

• 1 teaspoon salt

• 1 cup warm water (110°F), plus more if needed

• For the tofu ricotta

• 14 ounces firm tofu, drained and pressed

• 2 tablespoons nutritional yeast

• 1 tablespoon lemon juice

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt

• For the fresh marinara (no oil, no sugar)

• 6 ripe tomatoes (about 2 pounds), chopped

• 3 garlic cloves, minced

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt

• Fresh basil

• For the toppings (pick your own)

• Broccoli, bell pepper, zucchini and butternut squash

• Cherry tomatoes

• Pine nuts

• Jalapeño slices (for the mummy eyes)

Directions

• Knead the dough: Mix the flour, yeast and salt in a large bowl. Pour in the 110°F warm water and knead for 8 minutes. Cover the dough and let it rest for 1 hour.
• Simmer the marinara: Put the chopped tomatoes, garlic, Italian seasoning and salt in a pot. Simmer for 25 minutes, then stir in the fresh basil.
• Mix the ricotta: Crumble the pressed tofu into a bowl. Stir in the nutritional yeast, lemon juice, garlic powder, Italian seasoning and salt.
• Prep the veggies: Cut all the veggies small, so they cook through inside the dough. Steam the broccoli and butternut squash for 5 minutes. Cut the cherry tomatoes and add the pine nuts if you like them.
• Heat the oven: Heat the oven to 400°F (200°C). Line a baking tray with parchment paper, so nothing sticks.
• Fold the regular calzones: Divide half of the dough into 2 balls. Roll each into a 9-inch circle. Put ricotta, veggies and a little marinara on one half of each circle. Fold the other half over and press the edges closed.
• Wrap the mummy: Roll the other half of the dough into a long rectangle. Spread the filling down the center. Cut thin strips along both sides, then cross them over the filling. Leave a small gap near the top for the face.
• Add the eyes: Place 2 jalapeño slices in the gap for the mummy eyes.
• Bake: The two regular calzones need 20 to 25 minutes in the oven. The bigger mummy needs 25 to 30 minutes, until its strips turn golden brown.
• Serve: Serve the calzones warm, with the rest of the marinara in a small bowl for dipping.