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!