Reprinted from The Blood Type Diet Website (

Corn & Broccoli Calzones
1 vote

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.

Best Used By Blood Types:
  • Type A (3 beneficials)
  • Type AB (5 beneficials)
  • Entree
  • 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.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Garlic1 ,2 B N B B N B N B
Scallion  N N N N N N N N
Wheat (Whole Wheat Products)1 ,2 ,3 ,4 N A N A A A A A
Ricotta Cheese  N N B B B B A A
Basil2 N N N N N N N B
Broccoli1 ,2 ,3 B B B B B B B B
Sea Salt2 N N N N N N N N
Mozzarella Cheese  N N B B B B N A

BTD Variations and Substitutions Analysis:

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Canola Oil2 ,3 N N N N A A N A
Olive Oil1 ,2 B B B B B B B B

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pepper (Black/ Peppercorn) Fre...2 A N A N A N N N

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Corn (all)3 ,4 N A A A A A A A

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may be genetically modified .
[4] This recipe uses ingredients with a high glycemic index.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Mar 30, 2013 at 06:35 PM By: ABJoe