Corn & Broccoli Calzones

From EatingWell: July/August 2007, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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:

"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...

Comments

Comment	Posted
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. Borioles97	7 weeks 4 days ago
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.	11 weeks 1 day ago