• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • Shop
    • Gift Guides
    • Shop
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
Home » Vegetarian Recipes » Savoury » Recipe: Mini Picnic Calzones

Recipe: Mini Picnic Calzones

August 2, 2015

Mini Picnic Calzones
Jump to Recipe Print Recipe

I love pasties, and I love pizza, so in my books you can’t get much better than a calzone.  If you’ve not tried one before, then give these a try – a calzone is basically a folded-over pizza, and these are stuffed with mozzarella, olives, capers, courgette, chilli and sun-dried tomatoes, in a light and crispy bread dough.

I’ve made full-sized calzones before (see post here) but these little bite-sized picnic versions are super-cute. They are a bit more sturdy than flaky pastry pasties, (though I do love a good cheese & onion pasty or three on a picnic too!), so are great for packing away in a tupperware box and traipsing off to your preferred picnic spot. 

Mini Picnic Calzones

Please note: recipe is not vegan.  This blog has been vegan since January 2016, but recipes from before that date are vegetarian but not necessarily vegan.

Mini Picnic Calzones

Mini Picnic Calzones

Kate Ford | The Veg Space
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Course Picnic
Servings 16 mini calzones

Ingredients
  

  • 300 g pizza base mix (or white bread mix)
  • 200 g passata
  • 125 g grated mozzarella
  • Dried oregano
  • Black Pepper
  • Your choice of fillings (I used half an onion, half a courgette, half a pepper, 5 sun-dried tomatoes, 5-6 black olives, 1 tbsp capers, 1 red chilli - all finely chopped)
  • A little milk, to glaze

Instructions
 

  • Preheat the oven to 180C / 350F / Gas Mark 4. Make up the pizza base mix with water according to packet instructions. Leave to rise.
  • Meanwhile, prepare your fillings - finely chop and combine them in a bowl.
  • When your pizza dough is ready, flour a surface and roll out fairly thinly with a rolling pin. Use either a round pastry cutter or cut around a small saucer to create as many circles as you can until all the dough has been used. (My pastry cutter was 4 inches in diameter, but it really doesn't matter how big or small your calzones end up so use whatever you have to hand!). Continue to roll out and re-use the offcuts until all the dough has been used - no food waste here please!
  • Taking each circle of dough in turn, wet the edges (I keep an egg-cup of water handy to dip a finger or pastry brush in), then spread a tablespoon of passata in the centre of the circle, (don't go all the way to the edges or you won't get a good seal). Next, put a tablespoon of your filling mix into the centre of the passata, and follow with a tablespoon of grated mozzarella. Sprinkle with a pinch of oregano and a grind of black pepper.
  • Fold the circle in half making sure all the fillings are neatly tucked inside, (pizza dough is very stretchy so just pull and squeeze until they are neatly enclosed!). Pinch the edges together to seal, then either crimp with a fork or fold the edges over themselves (search you-tube for the perfect cornish pasty crimping technique if you're really keen!).
  • Place your calzones on an oiled baking tray, brush them with a little milk, then bake for 15 minutes or so, until golden brown.
Tried this recipe?Let us know how it was!

Make it Vegan: Just omit the mozzarella!

If you like the look of this recipe please follow me for more…. on Facebook, Twitter, Instagram or Pinterest.  Thanks!  Kate x

For more vegetarian picnic recipes from blogger friends, why not try:

  • Emily’s Veggie No-Sausage Rolls from Recipes and Reviews
  • Becca’s Cheese & Chive Savoury Flapjacks from Amuse Your Bouche
  • Grace’s Rainbow Omelette Cakes from Eats Amazing
  • Emily’s Easy Cheese Twists from Recipes and Reviews
  • Anne’s Spicy Mushroom & Bean ‘Sausage’ Rolls from Anne’s Kitchen
  • …. or my very first recipe on The Veg Space – Mini Cheese & Onion Pasties!
Link up your recipe of the week

You might also enjoy....

  • Recipe: Christmas Pudding Ice Cream SauceRecipe: Christmas Pudding Ice Cream Sauce
  • Recipe: Pecan & Maple Banana Pancakes (vegan)Recipe: Pecan & Maple Banana Pancakes (vegan)
  • Recipe: Toffee Apple & Peanut PuddingsRecipe: Toffee Apple & Peanut Puddings
  • Recipe: Nutty Chocolate GranolaRecipe: Nutty Chocolate Granola
  • Recipe: Pea, Potato & Parsley Soup with blue cheese breadcrumbsRecipe: Pea, Potato & Parsley Soup with blue cheese breadcrumbs
  • Recipe: Broccoli & Walnut Pesto (and Pasta alla Genovese)Recipe: Broccoli & Walnut Pesto (and Pasta alla Genovese)

Filed Under: Savoury, Vegetarian Recipes

About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions

Comments

  1. Margot⚓Coffee & Vanilla says

    August 2, 2015 at 5:57 pm

    Oh, those look sooo quick. Such a great picnic snack idea.

    Reply
    • thevegspace says

      August 3, 2015 at 8:47 pm

      Thanks Margot! X

      Reply
  2. nazima says

    August 2, 2015 at 9:21 pm

    these are delicious. We do calzones as a picnic idea for the kids – such a great finger food and easy to customise to everyone’s eating preferences.

    Reply
    • thevegspace says

      August 3, 2015 at 8:46 pm

      Yes just perfect picnic food – thanks for stopping by Nazima! X

      Reply
  3. Nadia's Healthy Kitchen says

    August 3, 2015 at 11:17 am

    They look and sound so delicious Kate 😀

    Reply
    • thevegspace says

      August 3, 2015 at 8:46 pm

      Thanks Nadia! X

      Reply
  4. Dannii @ Hungry Healthy Happy says

    August 3, 2015 at 2:22 pm

    These are so cute. Next time we have a picnic (if we ever get picnic weather), I am going to be taking these along with us.

    Reply
    • thevegspace says

      August 3, 2015 at 8:45 pm

      Glad to hear it Dannii!! X

      Reply
  5. Camilla says

    August 3, 2015 at 3:38 pm

    Oh wow Kate these are just fabulous and I’d love to eat them right now:-)

    Reply
    • thevegspace says

      August 3, 2015 at 8:45 pm

      Thanks Camilla! X

      Reply
  6. Becca @ Amuse Your Bouche says

    August 3, 2015 at 7:27 pm

    Oooh these are so lovely! Better than any picnic food I’ve ever had 😉

    Reply
    • thevegspace says

      August 3, 2015 at 8:43 pm

      Thanks Becca! X

      Reply
  7. Bakeca Donne Milano says

    September 11, 2015 at 7:40 am

    Thanks for sharing this recipe, I will try it !

    Reply
    • thevegspace says

      September 16, 2015 at 7:03 pm

      Thanks – let me know how it goes!

      Reply
  8. nicola says

    April 25, 2018 at 5:29 pm

    daft question, but I am assuming these are good cold? my next picnic will be over an hour away from home!

    Reply
    • thevegspace says

      April 25, 2018 at 6:41 pm

      Yes absolutely! Lovely hot too, and if you cook or reheat them just before setting off and wrap them in foil they will stay warm. But just like mini party pizzas – great cold too!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a recipe.
Sign up to get new recipes by email

Privacy Policy

Popular Recipes

Vegan Victoria Sponge
Vegan Moussaka
Vegan Carrot Cake

Footer

About Kate

Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

Recent Posts

  • Recipe: Yellow Split Pea Soup
  • Recipe: Vegan Pesto
  • Recipe: Vegan Waffles
  • Recipe: Vegan Soda Bread
  • Recipe: Vegan Mushroom Soup with porcini & thyme

PRIVACY

Click here to read our privacy policy

Copyright © 2021 Kate Ford @ The Veg Space| All Rights Reserved | Privacy Policy

This website uses cookies
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.