Broccoli and Corn Calzone (#1366)

Serves
Ready
6
40
Minutes
Prep
Cook
25
Minutes
15
Minutes
Categories
Pizzas Italian Main Low Fat Vegetarian Healthy
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Ingredients

  • 1 1/2 cups Broccoli Florets chopped
  • 2 cups Corn fresh, 3 each
  • 1 cup Mozzarella Cheese, Non-Fat or low-fat, shredded
  • 2/3 cup Ricotta Cheese low-fat
  • 6 Scallions, Spring Or Green Onions thinly sliced
  • 1/4 cup Basil freshly chopped
  • 1 cup Mushrooms chopped
  • 2 cloves Garlic minced
  • 1/4 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
  • 1 All-Purpose Flour for dusting
  • 20 oz Pizza Dough whole wheat, prepared, thawed if frozen

Directions

  1. Position racks in upper and lower thirds of oven; preheat to 475°f.
  2. Coat 2 baking sheets with cooking spray.
  3. Combine broccoli, corn, mozzarella, ricotta, scallions, mushrooms, basil, garlic, salt and pepper in a large bowl.
  4. Divide dough into 6 pieces on a lightly floured surface.
  5. Roll each piece into an 8-inch circle.
  6. Place a generous 1 cup filling on one half of each circle, leaving a 1-inch border of dough.
  7. Brush the border with water and fold the top half over the filling.
  8. Fold the edges over and crimp with a fork to seal.
  9. Make several small slits in the top to vent steam; brush each calzone with oil.
  10. Transfer the calzones to the prepared baking sheets.
  11. Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes.
  12. Let cool for several minutes before serving.
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