Meatless Monday: Buffalo Cauliflower Calzones

No need to call your local pizza joint this week, we're making homemade calzones!

I used to love eating buffalo chicken calzones when I was in college. I've been craving a vegetarian alternative for years and I finally came up with an outstanding recipe that will leave even the biggest buffalo chicken fan satisfied.

The chicken has been replaced with breaded, oven-crisped cauliflower florets tossed in a homemade buffalo sauce. The saucy cauliflower then gets stuffed in pizza dough with loads of ricotta and mozzarella. Additional breadcrumbs and parmesan are sprinkled on top and it all gets baked to perfection!

---

Buffalo Cauliflower Calzones

Makes 4 large calzones

INGREDIENTS

• 24 ounces pizza dough
• 1 medium head cauliflower, cut into bite size florets
• 3 eggs (2 beaten together, 1 beaten separately)
• 1 cup + 2 tablespoons Italian seasoned breadcrumbs
• 1 cup + 2 tablespoons grated parmesan cheese
• 1/4 teaspoon salt
• 2 cups ricotta cheese
• 3 cups shredded mozzarella cheese
• 6 tablespoons unsalted butter
• 1/2 cup hot sauce (I enjoyed both Red's and Cholula)
• 2 tablespoons white vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper, for seasoning
• Flour, for the dough

DIRECTIONS

Preheat the oven to 400 degrees and line a baking sheet with parchment paper

Combine the breadcrumbs, parmesan cheese, 1/4 teaspoon salt and pepper to taste in a medium bowl. Set aside 1/4 cup of the mixture

In another medium bowl, combine the ricotta cheese and 2 cups of mozzarella cheese. Season with salt and pepper

Season with cauliflower with salt and pepper

Dip each piece of cauliflower in egg, letting the excess drip off, and toss in the breadcrumb mixture until coated. Place on the prepared baking sheet

Roast the cauliflower for 15 - 20 minutes until lightly browned and tender. When done, add to a large bowl

While the cauliflower is roasting, add the butter, hot sauce, vinegar, garlic powder and smoked paprika to a small pot over medium-high heat. Whisk to combine. Allow the mixture to come to a simmer, stirring frequently. Remove from the heat

Pour the hot sauce over the cauliflower and carefully stir to combine

Separate the dough into four equal pieces and roll each out into an 1/8 inch thick circle on a floured work area

On half of each circle, spread 1/2 cup of the ricotta mixture, 1/4 of the cauliflower and 1/4 cup of mozarella cheese

Fold the plain half of the circle over the filling and seal by pressing the dough together with a fork

Brush the beaten egg over the top and sides of the calzones and sprinkle the set aside breadcrumbs on top. Cut a 1 inch slit onto of each calzone

Bake for 25 minutes on a parchment paper lined baking sheet until the dough is cooked through