Corn & Broccoli Calzones

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Corn & Broccoli Calzones

Corn & Broccoli Calzones

These calzones are stuffed with a summery combination of corn and broccoli, but you can use whatever you have in your fridge. Part-skim ricotta and mozzarella make our pizza pockets lower in saturated fat. Plus a whole-wheat crust adds a nutty flavor and extra fiber. Serve with your favorite marinara sauce for dipping.

Serves 6

Prep Time 30 min

Total Time 45 min.

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

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.


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