Search
by Ingredient

Broccoli & Corn Calzone

StarStarHalf starEmpty starEmpty star

Your rating

Broccoli and Corn Calzone

Refreshingly delicious. You can use whatever seasonal veggies you have for fillings, such as mushrooms, green peppers. Serve it with tomato sauce.

 

Yield

6 servings

Prep

25 min

Cook

15 min

Ready

46 min
Low Fat, Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups broccoli florets
chopped
Camera
2 cups corn
fresh, 3 each
Camera
1 cup mozzarella cheese, non-fat
or low-fat, shredded
* Camera
cup ricotta cheese
low-fat
Camera
6 each scallions, spring or green onions
thinly sliced
Camera
¼ cup basil
freshly chopped
* Camera
1 cup mushrooms
chopped
* Camera
2 cloves garlic
minced
Camera
¼ teaspoon salt
or to taste
Camera
¼ teaspoon black pepper
freshly ground, or to taste
Camera
all-purpose flour
for dusting
* Camera
20 ounces pizza dough
whole wheat, prepared, thawed if frozen
*

Ingredients

Amount Measure Ingredient Features
355 ml broccoli florets
chopped
Camera
473 ml corn
fresh, 3 each
Camera
237 ml mozzarella cheese, non-fat
or low-fat, shredded
* Camera
158 ml ricotta cheese
low-fat
Camera
6 each scallions, spring or green onions
thinly sliced
Camera
59 ml basil
freshly chopped
* Camera
237 ml mushrooms
chopped
* Camera
2 cloves garlic
minced
Camera
1.3 ml salt
or to taste
Camera
1.3 ml black pepper
freshly ground, or to taste
Camera
1 x all-purpose flour
for dusting
* Camera
578 ml/g pizza dough
whole wheat, prepared, thawed if frozen
*

Directions

Position racks in upper and lower thirds of oven; preheat to 475°F.

Coat 2 baking sheets with cooking spray.

Combine broccoli, corn, mozzarella, ricotta, scallions, mushrooms, basil, garlic, salt and pepper in a large bowl.

Divide dough into 6 pieces on a lightly floured surface.

Roll each piece into an 8-inch circle.

Place a generous 1 cup filling 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 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, until browned on top, about 15 minutes.

Let cool for several minutes before serving.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 8128% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 125mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 17% Vitamin C 40%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe