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.

"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


Really good but i changed it slightly... I didn't have ricotta cheese so i added Fat free cream cheese and i also added spinach. And i didn't have basil so i added italian seasoning. We loved it! Will definetly make again!


These were very tasty. I did make changes. I sauteed diced red bell pepper with 2 cloves of garlic, diced onion (instead of scallions), broccoli, and corn. I also substituted 2% Velveeta cheese for half of the part skim mozzarella for a creamier texture. They browned up beautifully and tasted great.


I dont know. I had a hard time with the pizza dough. I did 15 min and the calzone was a little burnt. These were okay. I suggest something on the top of the pizza dough when you put them in the over (like garlic salt or something) because when I pulled mine out they were pretty dry and taste less. This of course is just my opinion.


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