Corn & Broccoli Calzones

19 Reviews
From: EatingWell Magazine July/August 2007

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 1/2 cups chopped broccoli florets
  • 1 1/2 cups fresh corn kernels, (about 3 ears; see Tip)
  • 1 cup shredded part-skim mozzarella cheese
  • 2/3 cup part-skim ricotta cheese
  • 4 scallions, thinly sliced
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • All-purpose flour, for dusting
  • 20 ounces prepared whole-wheat pizza dough, (see Tip), thawed if frozen
  • 2 teaspoons canola oil

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 1 calzone
  • Per serving: 348 calories; 12 g fat(4 g sat); 3 g fiber; 49 g carbohydrates; 17 g protein; 41 mcg folate; 21 mg cholesterol; 5 g sugars; 1 g added sugars; 990 IU vitamin A; 21 mg vitamin C; 243 mg calcium; 1 mg iron; 502 mg sodium; 246 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Calcium (25% dv), Vitamin A (20% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 medium fat protein

Reviews 19

July 06, 2015
profile image
By: EatingWell User
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
September 15, 2013
profile image
By: EatingWell User
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
April 28, 2013
profile image
By: bhess26
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.
April 23, 2013
profile image
By: mrscrazyed
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
February 25, 2013
profile image
By: EatingWell User
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
August 27, 2012
profile image
By: EatingWell User
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.
April 22, 2012
profile image
By: EatingWell User
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!
January 20, 2012
profile image
By: EatingWell User
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.
December 09, 2011
profile image
By: EatingWell User
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