By: EatingWell

Servings: 6

Yield: 6 calzones

Total Time: 45 minutes

Prep Time: 30 minutes

Recipe Description:

These calzones are stuffed with a summery combination of corn and broccoli,
but you can use whatever you have in your fridge. Part-skim ricotta and
mozzarella make our pizza pockets lower in saturated fat. Plus a
whole-wheat crust adds a nutty flavor and extra fiber. Serve with your
favorite marinara sauce for dipping.

Recipe Ingredients:

1. 1 1/2 cups chopped broccoli florets
2. 1 1/2 cups fresh corn kernels (about 3 ears; see Tip)
3. 1 cup shredded part-skim mozzarella cheese
4. 2/3 cup part-skim ricotta cheese
5. 4 scallions, thinly sliced
6. 1/4 cup chopped fresh basil
7. 1/2 teaspoon garlic powder
8. 1/4 teaspoon salt
9. 1/4 teaspoon freshly ground pepper
10. All-purpose flour for dusting
11. 20 ounces prepared whole-wheat pizza dough (see Tip), thawed if frozen
12. 2 teaspoons canola oil

Recipe Steps:

1. Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.
2. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
3. On a lightly floured surface, divide dough into 6 pieces. Roll each piece
   into an 8-inch circle. Place a generous 3/4 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.
4. Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving. Healthy Heart Variation: To reduce saturated fat even further, use nonfat ricotta in place of the reduced-fat ricotta.
   334 calories, 2 g saturated fat.

Recipe Tips & Notes:

1. Tips: To remove corn kernels from the cob: Stand an uncooked ear of corn on
   its stem end in a shallow bowl and slice the kernels off with a sharp,
   thin-bladed knife. This technique produces whole kernels that are good
   for adding to salads and salsas. If you want to use the corn kernels
   for soups, fritters or puddings, you can add another step to the
   process. After cutting the kernels off, reverse the knife and, using
   the dull side, press it down the length of the ear to push out the rest
   of the corn and its milk.
2. Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.

Recipe Nutrition:

Per calzone:
350 calories; 7 g fat (3 g saturated fat, 3 g mono unsaturated fat); 21
mg cholesterol; 50 g carbohydrates; 17 g protein; 4 g fiber; 509 mg
sodium; 250 mg potassium

Nutrtion Bonus: Vitamin C (35% daily value), Calcium (25% dv), Vitamin A (20% dv).

3 Carbohydrate Servings

Exchanges: 3 starch, 1 medium-fat protein