Corn and Broccoli Calzones

Corn and Broccoli Calzones (Adapted from Eating Well)

1 1/2 cups chopped broccoli florets
1 1/2 cups fresh corn kernels
1 cup shredded mozzarella cheese
2/3 cup ricotta cheese
4 green onions, thinly sliced
1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
16 to 20 ounces Whole-Wheat Pizza Dough
2 teaspoons canola oil

Preheat to 475 with racks in the upper and lower thirds of oven.

In a large bowl, thoroughly combine broccoli, corn, mozzarella, ricotta, green onions, basil, garlic powder, salt and pepper.

Lightly dust work surface with flour - divide pizza dough into 4 portions. Roll each piece to about a 9" circle. Evenly divide the broccoli mixture between the one half of each circle, making sure to leave a 1" border of dough. Brush the border with water and gently fold the top half over the filling. Crimp the edges with a fork to seal. Using a sharp knife, make a couple slits on top of each piece of dough to vent steam. Brush the tops of each calzone with 1/2 teaspoon oil. Carefully move the calzones onto a couple baking sheets coated with nonstick spray.

Bake, switching the pans halfway through, until browned on top, about 15 minutes. Remove and place on a wire rack to slightly cool before serving.

Makes 4 calzones.

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