|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Corn & Broccoli Calzones|
|Contributed by: from Lifescript Healthy Living for Women||Added: Jul 19, 2012 at 11:40 AM|
These calzones are stuffed with a summery combination of corn and broccoli, but you can use whatever you have in your fridge.
How to make it:
- 1-1/2 cups chopped broccoli florets
- 1-1/2 cups fresh corn kernels (about 3 cups)[or compliant vegetable]
- 1 cup shredded part-skim mozzarella cheese
- 2/3 cup part-skim ricotta cheese
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper [may delete]
- All-purpose flour, for dusting
- 20 ounces prepared whole-wheat pizza dough, thawed if frozen
- 2 teaspoons canola oil [or compliant oil]
- Position racks in upper and lower thirds of oven; preheat to 475 degrees.
- 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 cop 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 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.
- TIP: Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.