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Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:6Yield:6 calzonesJump to Nutrition Facts
Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:6Yield:6 calzones
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:6 calzones
Yield:
6 calzones
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupschopped broccoli florets1 1/2 cups fresh corn kernels, (about 3 ears; see Tip)1cupshredded part-skim mozzarella cheese⅔cuppart-skim ricotta cheese4scallions, thinly sliced¼cupchopped fresh basil½teaspoongarlic powder¼teaspoonsalt¼teaspoonfreshly ground pepperAll-purpose flour, for dusting20 ounces prepared whole-wheat pizza dough, (see Tip), thawed if frozen2teaspoonscanola oil
Cook Mode(Keep screen awake)
Ingredients
1 ½cupschopped broccoli florets
1 1/2 cups fresh corn kernels, (about 3 ears; see Tip)
1cupshredded part-skim mozzarella cheese
⅔cuppart-skim ricotta cheese
4scallions, thinly sliced
¼cupchopped fresh basil
½teaspoongarlic powder
¼teaspoonsalt
¼teaspoonfreshly ground pepper
All-purpose flour, for dusting
20 ounces prepared whole-wheat pizza dough, (see Tip), thawed if frozen
2teaspoonscanola oil
DirectionsPosition racks in upper and lower thirds of oven; preheat to 475 degrees 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.TipsTips: To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.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.Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.Originally appeared: EatingWell Magazine, July/August 2007
Directions
Position racks in upper and lower thirds of oven; preheat to 475 degrees 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.TipsTips: To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.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.Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Position racks in upper and lower thirds of oven; preheat to 475 degrees 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.
Tips
Tips: To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.
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.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Originally appeared: EatingWell Magazine, July/August 2007
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Nutrition Facts(per serving)348Calories12gFat49gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
