Serve these veggie-filled turnovers with your favorite marinara sauce for dipping.
1 ½ c. chopped broccoli florets
1 ½ c. fresh corn kernels (about 3 ears)
1 c. shredded mozzarella
2/3 c. ricotta cheese
4 scallions, thinly sliced
¼ c. chopped fresh basil
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. freshly ground pepper
Flour for dusting
20 oz. prepared whole-wheat pizza dough, thawed if frozen
2 tsp. oil
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 ¾-c. 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. Makes 6 calzones. Eating Well magazine July/August 2007.