Reprinted from The Blood Type Diet Website (

Corn & Broccoli Calzones
Contributed by: from Lifescript Healthy Living for WomenAdded: 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.

  • 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]
How to make it:
  1. Position racks in upper and lower thirds of oven; preheat to 475 degrees.
  2. Coat 2 baking sheets with cooking spray.
  3. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
  4. On a lightly floured surface, divide dough into 6 pieces.
  5. Roll each piece into an 8-inch circle.
  6. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough.
  7. Brush the border with water and fold the cop half over the filling.
  8. Fold the edges over and crimp with a fork to seal.
  9. Make several small slits in the top to vent steam; brush each calzone with oil.
  10. Transfer the calzones to the prepared baking sheets.
  11. Bake the calzones, switching pans halfway through, until browned on top, about 15 minutes.
  12. Let cool slightly before serving.
  13. 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.
  14. TIP: Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.