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Corn & Broccoli Calzones

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

Your rating: None Average: 3.9 (86 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

19 Reviews for Corn & Broccoli Calzones

07/06/2015
Anonymous
Interesting twist on traditional calzone

I made my own pizza dough, and used a little calzone press a friend gave us. It was a small, so we had enough filling and dough for 8 instead of 6. I liked the lightness and cheese flavor, but would probably do something to brighten a bit: maybe a little lemon juice or some cayenne. It's a great foundational recipe that could be used with many summer veggies. Froze the rest individually in tinfoil and plastic...should make some great lunches!

Light, full of veggies yet still had a cheesy overtone
Comments
09/15/2013
Anonymous
Very fast but full of flavor

I thought these little calzones were packed with flavor. I love basil, so I added slightly more than called for, but probably not more than 1/3c. I also added diced tomato and Swiss chard since I had then available and wanted to use them up. The only other change I made was to substitute 4 fresh garlic cloves instead of powder, this makes the filling fairly garlicky. The only problem I had was getting the calzones to stay sealed, but I'm sure with some practice I should be able to remedy that problem. I made my own dough using the EW Easy Whole Wheat Pizza Dough recipe, and it was great and low calorie.

So fast and easy, even if you make your own dough
Veggie and cheese pocket
Comments
04/28/2013
Great...with some alterations

I loved these, but I made some changes based on other reviews and my own preferences. I made my own whole wheat pizza dough. I cooked the vegetables before preparing the calzones. I included onions, garlic, and zucchini along with the broccoli and corn. I also left out the basil and added Italian seasoning instead. I added some pizza sauce to the filling, based on other reviews saying it was too dry. Also added the garlic salt on top of the dough that some people recommended. They turned out really super tasty. I would definitely make them again.

Comments
04/23/2013
Healthy and Tasty

I blanched the broccoli ever so slightly before chopping and used thawed frozen corn instead of fresh. Didn't have ricotta on hand but did have nonfat cottage cheese so blended that well and used it instead. Made these with homemade pizza dough that DH makes with whole wheat flour and baked on a preheated pizza stone. Would not change a thing!

Good use of veggies
Comments
02/25/2013
Anonymous
Perfect size, perfect flavor

We've made some calzone recipes that make HUGE calzones, and they can be really difficult to finish. But these are the perfect size to enjoy without feeling overly full. The flavor is really great and comforting... The only difficult part is closing them up!

portion size, flavors
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