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Corn & Broccoli Calzones

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

Your rating: None Average: 4 (77 votes)

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...
Corn & Broccoli Calzones Recipe

18 Reviews for Corn & Broccoli Calzones

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.

Comments
08/12/2010
Anonymous

I couldn't find frozen pizza crust, so I made my own! I used cream cheese instead of ricotta and added some chicken. It was okay but I like this recipe more for the method than the ingredients! Next time I think I'll stuff the calzones with Pesto, Chicken & Cheese or Marinara, Turkey Pepperoni, & Cheese!

Comments
08/03/2010
Anonymous

I made the filling as directed but stuffed halved whole wheat pita pockets instead of making calzones. I cooked them in the microwave on med/high for 3 minutes. They were very tasty, lower calorie and faster to make than calzones. I would make them again.

B.

Comments (1)

8 comments

 
julieaingram wrote 3 years 22 weeks ago

That's a good idea!

07/08/2010

This was just OK. I was not won over by it.

Comments
03/17/2010
Anonymous

Changed it up a bit however... Used fat free cream cheese instead of ricotta, Italian seasing instead of basil and added spinach.. Turned out amazing! Will definetly have to make again!!!

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