Spicy Calzones with Spelt Crust

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I’ve probably mentioned that I love spicy food.  Salsa, curry, hot peppers…if it’s spicy and vegan, I’ll try it.  So of course when I saw the recipe for Spicy Mushroom and Hot Pepper Calzones in 1,000 Vegan Recipes, I knew I had to try it.

I took the opportunity to try making the dough with spelt flour, which is something I’ve wanted to try for a while.  It didn’t work out quite the way I was intending.  One, the dough was more sticky than I expected; and two, it didn’t rise as much as whole wheat dough does when cooked.  But the flavor was good, so I think I’ll come back to it in the future and see if I can fix what went wrong.

spicy calzones 01

For the record…yes, these were spicy.  The hottest peppers I keep around the house for use in sandwiches and salads are banana pepper rings which, to me, aren’t all that hot.  These calzones call for and entire 12-ounce jar of hot cherry peppers–which are hot.  Very hot.  Even reducing the amount for two calzones instead of four made an appreciably spicy finished product.

The rest of the filling was chopped white mushrooms, crumbled tofu, and a few seasonings.

calzone filling

I liked the overall flavor of these calzones, but I think in the future I might scale back on the peppers a bit!  My mom dipped hers in marinara sauce, and that was also good.  I think spooning a bit over the top or even spreading some inside the calzone would be a tasty addition to the recipe.

spicy calzones 02

As a side note, I have still been working on that zucchini bread recipe, but I think it’s going to turn out better as muffins.  I’ll post as soon as I have it tweaked the way I want!

Question for the comments: Do you like hot/spicy food?  If so, what’s your favorite?


About the Author:

Sam has been eating a plant-based diet since summer of 2009 and has spent the subsequent years experimenting with all manner of plant-based food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a former member of Toastmasters International and was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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  1. TheVeganAsana  September 27, 2010

    Looks good. I’m a fan of spice (love anything Mexican, Indian, or Thai), but that sounds like a lot of peppers!

    I have been working on my zucchini bread process for a couple of years now and it always seems better as muffins. As bread, I can’t quite get it to be moist enough but not too moist. Looking forward to seeing what you came up with!

    • Sam  September 27, 2010

      My last batch came out moist enough, but I’m having trouble getting it to rise and stay risen. I think it might be a heat conduction thing, but I’m not sure yet. We’ll see how it goes with the muffins!