Preheat oven to 475F.
Roll out dough into a circle to desired thickness. I like the Trader Joe's vegan garlic and basil pizza dough. I also recommend an easy freezer recipe from Becky Jones of Acre Homestead/Scratch Pantry, noted below under "Tips."
Apply desired amount of sauce to only half of the rolled out dough.
Add vegan mozzarella, fresh basil (cut into thin strips) and vegetables of your choosing. I like to use whatever fresh vegetables I have from my garden including poblano peppers (sliced), jalapeño peppers (de-seeded and sliced thin), and spinach.
You can also add pre-roasted vegetables like eggplant or zucchini. For extra protein you can also add smashed garbanzo beans or pre cooked tofu cubes. Be creative and use whatever fresh items you have on hand!
Gently fold over to seal. Using a fork, press the tines into the edges to create a good seal. Place calzone on a greased baking sheet or a pizza stone.
Make a small slit in the top for your calzone to vent. Lightly brush the top of your creation with olive oil and bake in oven for 15-20 minutes or until golden brown.
Remove from oven and let rest for ~5 minutes; slice and enjoy!