Calzone is from an Italian word for trouser leg, no doubt a reference to its shape. If you are as atrocious at Italian pronunciation as me, you should abandon all hope of being authentic and pronounce it cal-zone-y and call it close enough! I like to think of them as a classier, continental alternative to a good old pasty.
You'll see in the recipe I've recommended silken tofu, I think it works best for this recipe and it has a creamier taste to it, normal tofu is best avoided for this. For a more savoury taste, add sun-dried tomatoes or fried mushrooms.
You can learn the pasty crimping technique on Youtube.
|Per 100g||Serving (441g)|
|of which saturates||0.3g||1.3g|
|of which sugars||2g||8.6g|
Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.