If you’re looking for a traditional Italian Easter recipe, try this vegan calzone filled with briny olives and green olives. This recipe is adapted from an Easter Calzone recipe from Cooking with Nonna, an online series featuring real Italian grandmas sharing their most beloved recipes, which was featured at Grandparents.com.
Easter Olive Calzone
The original recipe had anchovies, which I’ve left out.
For the filling:
- 1/4 cup extra virgin olive oil
- 6 bunches scallions, cut into 2-inch pieces
- 1/2 cup white wine
- 1/2 cup crushed tomatoes
- 1 cup chopped Kalamata or Gaeta olives
- Red pepper flakes
For the dough:
- 1 pound all-purpose flour
- 1 cup lukewarm white wine
- 1/4 cup extra virgin olive oil, plus extra for greasing
- Pinch salt
- Preheat oven to 400 degrees F.
- To make the filling, heat olive oil over medium heat in a large pot. Add green onions, wine, tomatoes, olives, and pepper flakes and salt, to taste. Cook, stirring, for about 15 minutes. Remove from stove, drain, and cool completely. Set aside.
- To make the dough, combine flour, wine, olive oil, and salt. Knead together until a dough is formed.
- Cut the dough in half. Flatten one half into a thin, round sheet large enough to cover the bottom of a 16-inch baking pan. Apply a very thin film of olive oil to the pan.
- Position the dough in the pan and spread the green onion mixture uniformly on top, leaving a 1/2-inch border.
- Take the other half of the dough and flatten it with the rolling pin into a round sheet that you will use to cover the green onion mixture.
- Place the dough over the green onion mixture, cutting off any excess around the edges. With a fork, seal the two sheets of dough together.
- With your fingers, apply a thin film of olive oil over the entire surface of the dough.
- Use a fork to puncture the surface every 2 inches. Bake for 60 minutes.
- Let cool slightly then slice and serve.
Cook’s note: You can make mini calzones or form calzone into other shapes to suit your occasion.