Tempeh Sausage and Kale Calzones

Tempeh Sausage and Kale Calzones
Prep time
Cook time
Total time
You'd never guess this calzone wasn't stuffed with Italian sausage! The tempeh provides a meaty texture and the marinade imparts a flavor identical to sausage!
Recipe type: Main Dish
Cuisine: Italian
Serves: 6
  • ¼ cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes
  • ½ tsp garlic powder
  • ½ tsp ground sage
  • ½ tsp onion powder
  • 1 tsp ground fennel seeds
  • 1 lb whole wheat pizza dough (I used Martha Stewart's Recipe)
  • 1 8oz package of tempeh, crumbled
  • 1 tbsp olive oil
  • 16 oz kale
  • ½ thinly slice onion
  • 2 cloves of garlic, minced
  • ⅛ tsp freshly ground nutmeg
  • 1 cup low fat ricotta cheese
  • ½ cup mozzarella cheese
  • Marinara sauce - for serving
  1. Preheat oven to 450F.
  2. Mix together the marinade ingredients in a medium sized bowl.
  3. Crumble the tempeh and add to marinade. Allow to set for at least 1 hour.
  4. Heat olive oil in a large skillet over medium high heat.
  5. Drain tempeh from marinade (but save left over marinade). Add to skillet and cook until browned on all sides. Remove tempeh from skillet and set aside in a large bowl.
  6. Add onions to skillet and saute for 7 minutes or until onions are starting to get translucent. Add garlic, reserved marinade and kale. Cook another 7-10 minutes or until kale is fully cooked down.
  7. Add kale and onion mixture to crumbled tempeh. Add in the ricotta and mozzarella.
  8. Divide the pizza dough into 6 even balls. Roll out to ¼" thick.
  9. Scoop ¾-1 cup of the filling onto each piece of dough and fold over the top. Press the edges together tightly to make sure no filling leaks out.
  10. Bake for 15-20 minutes or until dough is golden brown. Serve with warm marinara sauce.