Corn & Broccoli Calzones (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Corn & Broccoli Calzones

http://www.eatingwell.com/recipes/corn_broccoli_calzones.html

From EatingWell:  July/August 2007, EatingWell for a Healthy Heart Cookbook (2008)

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.

6 calzones | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.
  2. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
  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.
  4. Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.

Nutrition

Per calzone : 350 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 21 mg Cholesterol; 50 g Carbohydrates; 17 g Protein; 4 g Fiber; 509 mg Sodium; 250 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 medium-fat protein

Tips & Notes