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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Broccoli and Corn Calzones Recipe

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This recipe for Broccoli and Corn Calzones is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cups chopped broccoli forets
1 ½ cups fresh corn kernels, (about 3 ears; see Tip)
1 cup shredded part-skim mozzarella cheese
2/3 cup part-skim ricotta cheese
4 scallions, thinly sliced
¼ cup chopped fresh basil
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
All-purpose four, for dusting
20 ounces prepared whole-wheat pizza dough, Thawed if frozen
2 teaspoons canola oil
Directions:
Directions:
1. Preheat to 475° Position racks in upper and lower thirds of oven. Coat 2 baking sheets with cooking spray.
2. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
3. On a lightly foured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup of the flling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the flling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam. Brush each calzone with oil. Transfer the calzones to the prepared baking sheets.
4. Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.
Tip - to reduce saturated fat even further, use nonfat ricotta
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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