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!
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.
18 Reviews for Corn & Broccoli Calzones
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.
Made a few changes to the recipe. Added some cooked chicken, spinach, zucchini & tomato it was pretty tasty. Next time I’ll add some sauce in the actual calzone, mine turned out a little dry and some more mozzarella would be good. I also brushed the top of the calzones with olive oil and put a little salt & garlic powder on the top. I made the whole wheat pizza dough from the winter 2003 issue and it turned out really good. Was very tasty and easy to make. The family loved them.