Recipe – Corn & Broccoli Calzones
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:
- Position racks in the upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.
- Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
- 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.
- Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.