Corn And Broccoli Calzones
makes 6 individual servings
Pesto, corn and broccoli make a colorful calzone that looks as good as it tastes. You can use either homemade or store-bought pizza dough and pesto.
This recipe was featured in Root Source: Sweet Corn. It comes from personal chef Elizabeth Skipper, of The Everyday Epicure in Amherst, NH.
Extra virgin olive oil
1 cup shredded mozzarella
2/3 cup ricotta
1/4 cup grated parmesan
1/4 cup pesto
1/4 teaspoon freshly ground nutmeg
1 1/2 cups kernels cut from 2 to 3 ears roasted corn
1 (10-ounce) package frozen chopped broccoli, thawed
Flour for rolling out the dough
1 1/2 pounds pizza dough
prep: 15 minutes
total: 35 minutes
large sheet pan
large bowl
rolling pin
pastry brush
fork
1. Position racks in the top and bottom 1/3 of the oven. Preheat oven to 475F. Lightly oil sheet pan.
2. In a large bowl, stir together mozzarella, ricotta, parmesan, pesto, nutmeg and a sprinkling of salt and pepper. Fold in the corn and broccoli thoroughly but gently. Divide mixture into 6 portions.
3. Sprinkle flour lightly on work surface. Divide dough into 6 pieces, form into balls, and allow to rest for 10 minutes, covered. Roll out each ball into an 8-inch circle, keeping the others covered as you work.
4. Place 1/6 of the filling on 1/2 of each circle, leaving a 1-inch border of dough around the edge. Brush the edge of the dough with water and fold the top 1/2 over the filling to make a half-circle. Press dough edges together and crimp with a fork to seal. Make 3 small slits in the top to vent steam, and brush each calzone with oil. Transfer the calzones to the prepared baking sheet.
5. Bake the calzones until browned on top, about 15 minutes, moving the sheet pan from the bottom rack to the top rack of the oven halfway through the cooking process, so that the calzones will be crisp on both sides. Let cool slightly before serving.
