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!
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.
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!!!
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!
This was just OK. I was not won over by it.
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
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.
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.
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.
