Mini Calzone with Crispy Tomato & Cream Cheese

In a bowl, combine flour and salt.

• 1 cup Whole wheat flour
• ½ tsp Salt

Mix the lukewarm water, olive oil, sugar, and yeast in a small bowl until the yeast dissolves.

• ¼ cup Water
• 1 tsp Olive oil
• ¼ tsp Granulated sugar
• 0.2 oz Baker's yeast, fresh

Add the water-yeast mixture into the bowl and knead for approx. 5 minutes until your dough is smooth.

Cover the dough with a damp kitchen towel. Let the dough rise in a warm, draft-free location for at least 15 minutes.

Finely chop the garlic and mix thoroughly with the ingredients listed below.

• ½ Garlic clove (~ 0.1 oz)
• 1⁄3 cup Tomato sauce, canned
• 1 tsp Tomato paste
• ¾ tsp Agave syrup
• 1 tsp Balsamic vinegar

Add the salt, pepper, basil, and oregano to the bowl and mix well.

• Salt
• Black pepper
• 1 tsp Basil leaves, dried
• ½ tsp Oregano leaves, dried

Preheat the oven to 350 °F.

Knead the pizza dough for another 3-4 minutes. On a floured countertop, roll out the dough approx. 1⁄8 in thick. Try to roll it out in a rectangular form.

Cut the dough into approx. 3 in large squares. Make sure you have an even number of squares since 2 squares form a pizza pocket.

Line a baking tray with parchment paper. Place half of the dough squares on the baking tray and scoop a spoon of tomato sauce onto each of them. Top with a little bit of cream cheese. Make sure to leave approx. ½ in space from the edges.

• 2 ⁠½ Tbsp Vegan cream cheese

Cover the pizza pocket base with the remaining dough squares and seal the edges with a fork.

Bake the pizza pockets for approx. 10-15 minutes until golden brown. Serve with the remaining tomato sauce.

Enjoy your meal!