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. Source: EatingWell Magazine, July/August 2007

EatingWell Test Kitchen
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Ingredients

Directions

  • Position racks in upper and lower thirds of oven; preheat to 475 degrees F. Coat 2 baking sheets with cooking spray.

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  • 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.

Nutrition Facts

348 calories; 12.3 g total fat; 3.5 g saturated fat; 21 mg cholesterol; 502 mg sodium. 246 mg potassium; 49 g carbohydrates; 3.3 g fiber; 5 g sugar; 16.6 g protein; 990 IU vitamin a iu; 21 mg vitamin c; 41 mcg folate; 243 mg calcium; 1 mg iron; 30 mg magnesium; 1 g added sugar;

Reviews (19)

Read More Reviews
19 Ratings
  • 5 star values: 4
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
07/06/2015
Interesting twist on traditional calzone I made my own pizza dough and used a little calzone press a friend gave us. It was a small so we had enough filling and dough for 8 instead of 6. I liked the lightness and cheese flavor but would probably do something to brighten a bit: maybe a little lemon juice or some cayenne. It's a great foundational recipe that could be used with many summer veggies. Froze the rest individually in tinfoil and plastic...should make some great lunches! Pros: Light full of veggies yet still had a cheesy overtone Cons: Needed some zip Read More
Rating: 5 stars
09/16/2013
Very fast but full of flavor I thought these little calzones were packed with flavor. I love basil so I added slightly more than called for but probably not more than 1/3c. I also added diced tomato and Swiss chard since I had then available and wanted to use them up. The only other change I made was to substitute 4 fresh garlic cloves instead of powder this makes the filling fairly garlicky. The only problem I had was getting the calzones to stay sealed but I'm sure with some practice I should be able to remedy that problem. I made my own dough using the EW Easy Whole Wheat Pizza Dough recipe and it was great and low calorie. Pros: So fast and easy even if you make your own dough Cons: Not sure calzone is the proper name more like a veggie pocket Read More
Rating: 4 stars
04/28/2013
Great...with some alterations I loved these but I made some changes based on other reviews and my own preferences. I made my own whole wheat pizza dough. I cooked the vegetables before preparing the calzones. I included onions garlic and zucchini along with the broccoli and corn. I also left out the basil and added Italian seasoning instead. I added some pizza sauce to the filling based on other reviews saying it was too dry. Also added the garlic salt on top of the dough that some people recommended. They turned out really super tasty. I would definitely make them again. Read More
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Rating: 4 stars
04/23/2013
Healthy and Tasty I blanched the broccoli ever so slightly before chopping and used thawed frozen corn instead of fresh. Didn't have ricotta on hand but did have nonfat cottage cheese so blended that well and used it instead. Made these with homemade pizza dough that DH makes with whole wheat flour and baked on a preheated pizza stone. Would not change a thing! Pros: Good use of veggies Read More
Rating: 5 stars
02/25/2013
Perfect size perfect flavor We've made some calzone recipes that make HUGE calzones and they can be really difficult to finish. But these are the perfect size to enjoy without feeling overly full. The flavor is really great and comforting... The only difficult part is closing them up! Pros: portion size flavors Cons: a bit difficult to close up/assemble Read More
Rating: 1 stars
08/27/2012
Bland bland bland. You'll note everyone adds to this recipe...As it's written we thought it was bland and the basil with the broccoli created a strange flavor. The filling was not as cooked as the calzone itself. Not enough salt. Not enough cheese. Not good. Tonight we're trying to figure out what to do with the rest of the filling because the pre-made dough was the best part of the recipe. Pros: Ease and unique ingredients. Cons: Doesn't taste like much. Read More
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Rating: 5 stars
04/22/2012
Corn and Broccoli Calzones I love these calzones! I used a pizza stone and they browned nicely. I think using fresh basil really adds a complexity to the filling. I am an Foods & Nutrition high school teacher and will be making these with my students tomorrow for an easy healthy complex carb a teenager can easily make! They actually found the recipe! Read More
Rating: 4 stars
01/20/2012
A few moderations These were yummy. The second time I made them however I added a can of pizza sauce to the ricotta/cheese/corn/broccoli mix just for some added moisture they were slightly dry the first time. I also found it much easier to stretch out the little pieces of dough by hand rather than roll them. Read More
Rating: 5 stars
12/09/2011
We love these My husband and I love these! We've had them about 3 times already. The corn makes them almost sweet. Leftovers even reheat well: they reheat best in the oven at 350 degrees for about 10 minutes or in the microwave on the pizza cycle. Pros: Healthy loaded with vegetables but still cheesy not bland Cons: None Read More
Rating: 4 stars
10/31/2011
I dont know. I had a hard time with the pizza dough. I did 15 min and the calzone was a little burnt. These were okay. I suggest something on the top of the pizza dough when you put them in the over (like garlic salt or something) because when I pulled mine out they were pretty dry and taste less. This of course is just my opinion. Read More
Rating: 4 stars
10/30/2011
These were very tasty. I did make changes. I sauteed diced red bell pepper with 2 cloves of garlic diced onion (instead of scallions) broccoli and corn. I also substituted 2% Velveeta cheese for half of the part skim mozzarella for a creamier texture. They browned up beautifully and tasted great. Read More
Rating: 4 stars
10/30/2011
Changed it up a bit however... Used fat free cream cheese instead of ricotta Italian seasing instead of basil and added spinach.. Turned out amazing! Will definetly have to make again!!! Read More
Rating: 4 stars
10/30/2011
Really good but i changed it slightly... I didn't have ricotta cheese so i added Fat free cream cheese and i also added spinach. And i didn't have basil so i added italian seasoning. We loved it! Will definetly make again! Read More
Rating: 4 stars
10/30/2011
This was just OK. I was not won over by it. Read More
Rating: 4 stars
10/30/2011
I made the filling as directed but stuffed halved whole wheat pita pockets instead of making calzones. I cooked them in the microwave on med/high for 3 minutes. They were very tasty lower calorie and faster to make than calzones. I would make them again. B. Read More
Rating: 4 stars
10/30/2011
I couldn't find frozen pizza crust so I made my own! I used cream cheese instead of ricotta and added some chicken. It was okay but I like this recipe more for the method than the ingredients! Next time I think I'll stuff the calzones with Pesto Chicken & Cheese or Marinara Turkey Pepperoni & Cheese! Read More
Rating: 4 stars
10/29/2011
I used a 16oz refrigerated ball of whole wheat pizza dough from Trader Joe's and made 4. You really had to stretch out the dough; normal calzones have substantially thicker pieces of dough so keep that in mind. If you have 20 oz and like more dough just make 4 or 5 balls. When these bake up the outside is thin and crispy. I baked them closer to 18 minutes - and I have an oven thermometer so I know they were baked at exactly 475. I used frozen corn - but I suggest you use regular not sweet corn. The sweet was a little overpowering. The broccoli and cheeses were good; I used 2% mozarella. Next time I'd use less ricotta and more mozzarella. Also what is needed is tons of sauteed garlic and onions. Sprinkle garlic powder and salt on top of the calzones before baking and use a LOT more salt. Regular calzones from a pizzeria have cheese with loads of sodium. There's no need to have that much sodium at home but I'd use more than double the recommended salt in the recipe so long as you aren't hypertensive. Read More
Rating: 4 stars
10/29/2011
Changed up the recipe Made a few changes to the recipe. Added some cooked chicken spinach zucchini & tomato it was pretty tasty. Next time I'll add some sauce in the actual calzone mine turned out a little dry and some more mozzarella would be good. I also brushed the top of the calzones with olive oil and put a little salt & garlic powder on the top. I made the whole wheat pizza dough from the winter 2003 issue and it turned out really good. Was very tasty and easy to make. The family loved them. Read More
Rating: 4 stars
10/29/2011
Delicious! I made this last night for dinner. I had read the reviews of previous posters and added a bit more salt (1/2 tsp instead of 1/4 tsp) and sprinkled garlic powder over the calzone prior to baking. I also used reduced fat ricotta cheese. These turned out great! I would definitely recommend this recipe. It would be easy to add things you like - ham sausage or chicken if you want a bit of meat. I will definitely be making these again. Pros: Great combo of veggies Read More