Wednesday, June 19, 2013

Broccoli and Corn Calzone

Total Time: 45 Minutes
Number of Servings: 6
Calories Per Serving: 350
Fat Per Serving: 10 grams
Sodium Per Serving: 600 mg

1 1/2 cups chopped broccoli florets
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup shredded part-skim mozzarella cheese
2/3 cup non-fat ricotta cheese
4 scallions, thinly sliced
1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
20 ounces prepared whole-wheat pizza dough, thawed if frozen
2 teaspoons canola oil

*Spinach, red peppers, fresh onions and other vegetables can be added into the calzone.  

1. Preheat oven to 475⁰F.  Lightly spray baking sheet
2.Combine broccoli, corn, mozzarella, ricotta, scallions, basil garlic powder, salt and pepper in a large bowl  the "filling". 
3. Divide pizza dough into 6 pieces: rolling each piece into a 6-8 inch circle.
4. Place a handful of the "filling" onto one half of each circle, leaving a 1-inch border of dough.  Lightly brush the border of the dough 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.
*optional: lightly brush each calzone with oil 
5.Bake the calzone for 15 minutes or until golden brown.  

Cool slightly before serving and enjoy!  



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