Recipe – Corn & Broccoli Calzones

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Photo from 'avlxyz' via Flikr

Photo from 'avlxyz' via Flikr

Italian food is wonderful, but some of it can be very bad for you if you are eating out, which most of us do. After many trials, I discovered the perfect, healthy, and yummy calzone that I have ever had. Loaded with broccoli, corn, and cheese, these calzones super nutritious and easy to make.


  • 1 ½ cups chopped broccoli florets
  • 1 ½ cups fresh corn kernels (about 3 ears)
  • 1 cup shredded part-skim mozzarella
  • ⅔ cup reduced-fat ricotta cheese
  • 4 scallions, thinly sliced
  • ¼ cup chopped fresh basil
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • All-purpose flour for dusting
  • 20 ounces prepared whole-wheat pizza dough (see Shopping Tip), thawed if frozen
  • 2 teaspoons canola oil

Instructions after the jump:


  1. Position racks in the upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.
  2. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
  3. On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.
  4. Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.

A creative and health conscious journalist pursuing dual degrees in nutritional biochemistry and literature.

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