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Broccoli and Corn Calzone

 
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Refreshingly delicious. You can use whatever seasonal veggies you have for fillings, such as mushrooms, green peppers. Serve it with tomato sauce.

Yield

6

servings

Prep

25

min

Cook

15

min

Ready

46

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 ½ cups broccoli florets
chopped
2 cups corn
fresh, 3 each
1 cup mozzarella cheese, non-fat
or low-fat, shredded
*
cup ricotta cheese
low-fat
6 each scallions, spring or green onions
thinly sliced
¼ cup basil
freshly chopped
*
1 cup mushrooms
chopped
*
2 cloves garlic
minced
¼ teaspoon salt
or to taste
¼ teaspoon black pepper
freshly ground, or to taste
*
all-purpose flour
for dusting
*
20 ounces pizza dough
whole wheat, prepared, thawed if frozen
*

Directions

Position racks in upper and lower thirds of oven; preheat to 475°F.

Coat 2 baking sheets with cooking spray.

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

Divide dough into 6 pieces on a lightly floured surface.

Roll each piece into an 8-inch circle.

Place a generous 1 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 for several minutes before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 8128% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 125mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 17% Vitamin C 40%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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