Corn & Broccoli Calzones

Great...with some alterationsI 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.

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.

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! Pros: Good use of veggies

Changed up the recipeMade a few changes to the recipe. Added some cooked chicken, spinach, zucchini & tomato it was pretty tasty. Next time I'll add some sauce in the actual calzone, mine turned out a little dry and some more mozzarella would be good. I also brushed the top of the calzones with olive oil and put a little salt & garlic powder on the top. I made the whole wheat pizza dough from the winter 2003 issue and it turned out really good. Was very tasty and easy to make. The family loved them.

Changed up the recipe Made a few changes to the recipe. Added some cooked chicken, spinach, zucchini & tomato it was pretty tasty. Next time I'll add some sauce in the actual calzone, mine turned out a little dry and some more mozzarella would be good. I also brushed the top of the calzones with olive oil and put a little salt & garlic powder on the top. I made the whole wheat pizza dough from the winter 2003 issue and it turned out really good. Was very tasty and easy to make. The family loved them.

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.

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

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.