Mini Calzones with Bolognese Mole Sauce

Aaron has been picking up my slack of the housework this past week so I felt it was my turn to make us a nice dinner (True story: When I asked him if he wanted me to make dinner tonight he said "I was just about to ask you the same thing!" Isn't he romantic?) I don't know where I cam up with this idea but I liked it because it sounded good in my head and because it's different than the way we usually cook. Fair warning that this recipe takes a while and has many steps, so prep your ingredients and carve out some time if you want to make this dinner. But it's so worth it - it's delicious.

Mini Calzones with Bolognese Mole Sauce (serves 4)

1 1/2 recipes pizza crust (If you're using your own recipe, make it with 1 1/2 cups flour)
1 recipe creamy roasted garlic sauce
1 recipe mole style black beans with the following modifications:

• Prepare an extra cup of veggie broth, divided
• Omit the second 1/2 tsp. of salt
• Forgo the black beans :)

8 leaves mustard greens
1 cup TVP
1/2 cup water
1 Tbls. apple cider vinegar
2 Tbls. Bragg's liquid aminos (or soy sauce, or tamari)
1/2 tsp. liquid smoke
1/2 tsp. onion powder
1 tsp. smoked paprika
1 Tbls. maple syrup
1 Tbls. vegan butter
2 Tbls. chopped parsley
Salt, pepper, and garlic powder for sprinkling

Begin by making the pizza dough. Let it rise while you continue the rest of the recipe.

Start roasting the garlic for the roasted garlic sauce.

Start the mole sauce. While the onion and garlic are cooking, prepare the rest of the ingredients for the sauce. Instead of the original 1/2 cup of broth, use 1 cup and save your remaining 1/2 cup for later.

After you add the second batch of ingredients for the mole sauce, combine in a bowl the water, vinegar, Bragg's, liquid smoke, onion powder, paprika, and maple syrup. Microwave 1-2 minutes until boiling, then stir in the TVP. Cover and let sit for about 10 minutes, until the liquid is absorbed.

While the TVP is resting, chop the mustard greens nice and tiny. Unless you have a restaurant-sized kitchen you'll probably need to take a few minutes to clean up a bit at this point.

Using an immersion blender (or if not, just transfer to a regular blender) blend the mole sauce until smooth. Stir in the TVP and your remaining 1/2 cup of broth and cover, simmering.

Your garlic should be done by now so go ahead and make the garlic sauce. Stir in the mustard greens.

And now the pizza dough should be good to go. Preheat the oven to 400 F and divide the dough into 16 pieces.

Roll each into a flat circle about the size of your hand and place on a baking tray.

Spoon 1 tablespoon of the garlic/mustard greens mixture into the center of each piece of dough (you might have some filling leftover). Using your finger, spread a thin later of water on the edge of the dough.

Fold over and pinch shut to make a calzone shape. Repeat for all 16 pieces of dough.

Melt the butter and brush onto each calzone.

Sprinkle with salt, pepper, and garlic powder.

Bake for 18 minutes, switching oven racks halfway through if you need to use 2 racks.

Serve calzones with the mole sauce and sprinkle with parsley before serving.