Serve these veggie-filled turnovers with your favorite marinara sauce for dipping.

Makes 6 calzones

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 1/2 cups chopped broccoli florets
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup shredded part-skim mozzarella
2/3 cup reduced-fat 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 Shopping Tip), thawed if frozen
2 teaspoons canola oil

1. Position racks in the 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 INFORMATION: Per calzone: 350 calories; 7 g fat (3 g sat, 3 g mono); 21 mg cholesterol; 50 g carbohydrate; 17 g protein; 4 g fiber; 509 mg sodium; 253 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Calcium (25% dv), Vitamin A (20% dv).
3 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 fat

TIP: Shopping Tip: 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.

If you can't find whole wheat pizza dough at the supermarket, you might try your local pizza joint. The one near my house sells fresh whole wheat pizza dough--ready to go--for just a couple of dollars.

Penelope , Burlington, VT

I used the whole wheat pizza dough recipe from the eating well website. The flavor was good but they were a little dry.

Anonymous

just made these (my 15 yr old son's suggestion!) We couldn't find whole wheat pizza dough in the neighborhood (and i didn't want to let his suggestion linger too long) so we made them w/"regular" pizza dough from the local bakery. Mmade some w/ricotta and some w/o. Both were great!

, Providence, RI