Meals Matter

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Contributed By: EatingWell
EatingWell

Serve these veggie-filled turnovers with your favorite marinara sauce for dipping.

Ingredients

1 1/2 cups Chopped broccoli florets

1 1/2 cups Fresh corn kernels, (about 3 ears)

1 cup Shredded part-skim mozzarella

2/3 cup Reduced-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

All-purpose flour, for dusting

20 ounces Prepared whole-wheat pizza dough, (see Shopping Tip), thawed if frozen

2 teaspoons Canola oil

Preparation

Position racks in the upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.

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

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.

Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.

Cook's Notes

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

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