Corn & Broccoli Calzones

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. 6 calzones Active Time: !" minutes Total Time: #$ minutes

Ingredients

1 1/2 cups chopped broccoli florets 1 1/2 cups fresh corn kernels, (about 3 ears; see Tip) 1 cup shredded part-skim mozzarella cheese 2/3 cup part-skim ricotta cheese 4 scallions, thinl sliced 1/4 cup chopped fresh basil 1/2 teaspoon !arlic po"der 1/4 teaspoon salt 1/4 teaspoon freshl !round pepper #ll-purpose flour, for dustin! 2$ ounces prepared "hole-"heat pizza dou!h, (see Tip), tha"ed if frozen 2 teaspoons canola oil

Preparation
1% &osition racks in upper and lo"er thirds of o'en; preheat to 4()*+% ,oat 2 bakin! sheets "ith cookin! spra %

2% ,ombine broccoli, corn, mozzarella, ricotta, scallions, basil, !arlic po"der, salt and pepper in a lar!e bo"l% 3% -n a li!htl floured surface, di'ide dou!h into . pieces% /oll each piece into an 0inch circle% &lace a !enerous 3/4 cup fillin! on one half of each circle, lea'in! a 1inch border of dou!h% 1rush the border "ith "ater and fold the top half o'er the fillin!% +old the ed!es o'er and crimp "ith a fork to seal% 2ake se'eral small slits in the top to 'ent steam; brush each calzone "ith oil% Transfer the calzones to the prepared bakin! sheets% 4% 1ake the calzones, s"itchin! the pans half"a throu!h, until bro"ned on top, about 1) minutes% 3et cool sli!htl before ser'in!% 4ealth 4eart 5ariation6 To reduce saturated fat e'en further, use nonfat ricotta in place of the reduced-fat ricotta% 334 calories, 2 ! saturated fat%

Nutrition
Per calzone : !$" %alories& ' g (at& ! g Sat& ! g )ono& *+ mg %holesterol& $" g %arbohydrates& +' g Protein& # g (iber& $", mg Sodium& *$" mg Potassium ! %arbohydrate Serving Exchanges: ! starch, + medium-fat protein

Tips & Notes

Tips: To remo'e corn kernels from the cob6 7tand an uncooked ear of corn on its stem end in a shallo" bo"l and slice the kernels off "ith a sharp, thin-bladed knife% This techni8ue produces "hole kernels that are !ood for addin! to salads and salsas% 9f ou "ant to use the corn kernels for soups, fritters or puddin!s, ou can add another step to the process% #fter cuttin! the kernels off, re'erse the knife and, usin! the dull side, press it do"n the len!th of the ear to push out the rest of the corn and its milk% 3ook for balls of "hole-"heat pizza dou!h at our supermarket, fresh or frozen and "ithout an h dro!enated oils%