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Baby Dessert Calzones

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I had left over pizza dough and a Jack Johnson concert to sneak food into… so I made baby dessert calzones! Two were vegan (guava, coconut, macadamia nut; dark chocolate, coconut, macadamia nut) and two were vegetarian (guava and cheese; sweet coconut).

Baby Dessert Calzones

Guava and Cheese
4 oz. guava
4 oz. sharp cheese (I used an Asiago, Parmesan, and Fontina blend; sharp cheddar is also good)

Chocolate, Macadamia Nut, Coconut (Vegan)

1/8 cup coconut
1/8 cup macadamia nuts
4 squares dark chocolate
1/4 teaspoon turbinado sugar
1/8 teaspoon salt
1/8 teaspoon chili powder
dash of cinnamon

Guava, Coconut, Macadamia Nut (Vegan)

4 oz guava paste
1/8 cup coconut
1/8 cut macadamia nuts

Sweet Coconut

4 teaspoons sweetened condensed milk
1/8 cup coconut

whole wheat pizza dough (I used store bought)

bench flour

*Preheat the oven to 375 degrees F
*Split the dough into four portions and then split each portion into four smaller portions. Makes 16 baby calzones.
*Use bench flour to stretch each piece of dough into round disks

*Prep fillings (cut guava paste, nuts, etc.)

*fill half of each disk with filling, flip top over, seal with fork

*bake for 10 minutes or until golden brown

I made each type of baby calzone a slightly different shape so that folks would be able to tell them apart.

I sprinkled cheese on the top of the guava and cheese calzone, sealed the sweet coconut calzone with the seam facing upwards so that the sweetened condensed milk would not spill out, and topped the chocolate calzone with the spice mixture mentioned above.

Note: the guava-cheese combo is known as Romeo and Juliet in Brazil, because the flavors are perfect together.

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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