Corn & Broccoli Calzones

From EatingWell: July/August 2007, EatingWell for a Healthy Heart Cookbook (2008)

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.

READER'S COMMENT:

"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...

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17 Reviews for Corn & Broccoli Calzones

01/20/2012

Anonymous

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.

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12/09/2011

Anonymous

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

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08/18/2011

diannemorrison

Recommends this recipe

Delicious!

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.

Pros: Great combo of veggies

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04/04/2011

luvkermit23

Recommends this recipe

Changed up the recipe

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.

Comments

12/04/2010

Anonymous

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.

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