Ingredients

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

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Cooking Directions

Step 1

Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.

Step 2

Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.

Step 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.

Step 4

Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving. Healthy Heart Variation: To reduce saturated fat even further, use nonfat ricotta in place of the reduced-fat ricotta. 334 calories, 2 g saturated fat.