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.
Corn & Broccoli Calzones
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.
18 Reviews for Corn & Broccoli Calzones
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.
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!
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!
You'll note everyone adds to this recipe...As it's written we thought it was bland, and the basil with the broccoli created a strange flavor. The filling was not as cooked as the calzone itself. Not enough salt. Not enough cheese. Not good. Tonight we're trying to figure out what to do with the rest of the filling, because the pre-made dough was the best part of the recipe.
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