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.
Corn & Broccoli Calzones
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.
19 Reviews for Corn & 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!
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.
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.
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.