Corn and Broccoli Calzones

1-1/2  cups		chopped broccoli florets
1-1/2  cups		fresh corn kernels (about 3 ears; see Tip)
1  cup		shredded part-skim mozzarella cheese
2/3  cup		part-skim ricotta cheese
2  cups		scallions, thinly sliced
1/4  cup		chopped fresh basil
1/2  teaspoon		garlic powder
1/4  teaspoon		salt
1/4  teaspoon		freshly ground pepper
1  tablespoon		All-purpose flour for dusting
20  ounces		prepared whole-wheat pizza dough (see Tip), thawed if frozen
2  teaspoons		canola oil

Tip: For nutritional information on all the ingredients in Corn and Broccoli Calzones just click on each ingredient name. Then adjust the serving size for any Corn and Broccoli Calzones ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Step 1
Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.
Step 2
Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
Step 3
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 top 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.
Step 4
Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.