Yield: 6 Calzones
1 ½ cups chopped broccoli florets
1 ½ cups fresh corn kernels (about 3 ears or use frozen that has been cooked and drained)
1 cup shredded mozzarella cheese
2/3 cup ricotta cheese
4 scallions, finely chopped
¼ cup chopped basil
½ teaspoon garlic powder
¼ teaspoon freshly ground pepper
All-purpose flour for dusting
20 ounces whole wheat or white pizza dough, thawed if frozen
2 teaspoons canola oil
Position racks in the upper and lower thirds of oven. Preheat oven to 475 degrees F. Coat 2 baking sheets with cooking spray or line with parchment paper. Combine the broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl. On a lightly floured surface, divide the dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous ¾ cup filling on one half of each circle, leaving a ¼ inch border of dough. Brush the border with water and fold the top half over the filling. 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. Bake the calzones, switching the pans halfway through the baking, until browned on the top, about 15 minutes. Let cool slightly before serving.
Time Saver Tip – Look for balls of fresh pizza dough at your supermarket in the bakery section to use for the calzones.
Adapted: EatingWell Magazine – July/August 2007