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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2007




Ingredient Checklist


Instructions Checklist
  • 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: 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; protein 16.6g; carbohydrates 49g; dietary fiber 3.3g; sugars 4.5g; fat 12.3g; saturated fat 3.5g; cholesterol 20.6mg; vitamin a iu 990.1IU; vitamin c 21.2mg; folate 40.8mcg; calcium 242.9mg; iron 0.9mg; magnesium 30.3mg; potassium 245.6mg; sodium 501.6mg; thiamin 0.1mg; added sugar 1g.

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: 4 stars
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
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
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: 5 stars
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
This was just OK. I was not won over by it. Read More
Rating: 5 stars
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
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
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
Rating: 1 stars
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