In a bowl, combine the semolina flour, salt, and baking powder for savory pies. Mix with a fork to evenly distribute the ingredients.

Add the unsweetened soy yogurt and soy milk (or water). Start mixing in the bowl, then knead on a floured work surface.

Knead for a few minutes until you have a smooth, even dough. Cover with a slightly damp cloth and let it rest while you prepare the filling.

Dice the pumpkin, potatoes, and roasted red bell pepper into 1/2-inch (about 1 cm) cubes. Rinse the Swiss chard thoroughly to remove any dirt, drain well, and cut into thin strips.

Thinly slice the leek and sauté it in a large nonstick skillet with the extra virgin olive oil, stirring often.

After a few minutes, add the vegetables and cook, adding a few tablespoons of hot vegetable broth as needed to prevent sticking. Season with salt, turn off the heat, and let cool slightly.

Roll out the dough on a floured surface to about 1/12 inch (2 mm) thick. Spread the vegetables on top, then add small dollops of Vegan Melty Cheese and sprinkle with fresh marjoram leaves.

Fold the dough over to form a calzone and seal the edges, pinching to create a decorative border so the filling stays inside while baking.

Brush the surface of the calzone with a little extra virgin olive oil, sprinkle with a pinch of salt, and make a few slits on top. This lets steam escape and helps the crust bake up golden and crispy.

COOKING METHOD 1: Place the calzone in the basket of an air fryer and cook at 350°F (180°C) for 25 minutes.

COOKING METHOD 2: Place the calzone on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for 25 minutes.

Serve hot!