Broccoli and Corn Calzone
Refreshingly delicious. You can use whatever seasonal veggies you have for fillings, such as mushrooms, green peppers. Serve it with tomato sauce.
Ingredients
| 1 ½ | cups |
broccoli florets
chopped |
|
| 2 | cups |
corn
fresh, 3 each |
|
| 1 | cup |
mozzarella cheese, non-fat
or low-fat, shredded |
* |
| ⅔ | 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.
Nutrition Facts
Serving Size 101g (3.6 oz)
