When you live in Iowa–the crux of America’s heartland (competing maybe with Kansas)–you have no choice but to love sweet corn. If you were to speak ill of sweet corn publicly in this state, Iowans might forget the Midwestern friendliness they’re known for and shoot you a dirty look.
Once I was looking through an Amana Colonies gift shop and happened across a little framed print featuring corn, an outline of the state of Iowa, and printed text that read: “Nothing’s sweeter than Iowa.” That pretty much sums up how people feel about this state and the deliciously sweet corn they grow.
The point is, I’ve eaten a lot of sweet corn since being in this state, but with this I’m perfectly okay. In fact, I’m always on the lookout for a new recipe featuring corn that I can whittle away to a single-serving size.
So when I found a recipe for Broccoli-Corn Calzones on Eating Well‘s website, I was intrigued. When one thinks of a calzone, sweet corn and broccoli don’t exactly come to mind.
The original recipe made 6 servings, 6 calzones.
But these are probably pretty low in calories and too good to stop at one. So the recipe I’ve adapted makes two.
So nice you should eat twice.
- 1/2 cup chopped broccoli florets
- 1/4 cup fresh sweet corn kernels
- 1/4 cup shredded part-skim mozzarella cheese
- 1.5 T part-skim ricotta cheese
- 1 scallion, thinly sliced
- 1 T chopped fresh basil
- pinch of garlic powder, salt, and pepper
- 6.5 ounces prepared whole-wheat pizza dough (see note below for the single-serving recipe I used)
- cooking spray
-Preheat oven to 475 degrees. Lightly grease a cookie sheet or pizza stone. Set aside.
-Combine all ingredients, except pizza dough, in a small bowl. Mix ’til all ingredients are evenly distributed.
-Divide filling mix into two parts, place each part to one side of each pizza dough circle. Leave at least 1/2 an inch space between the filling and the outer edge of the crust. Brush edges lightly with water and fold over gently. You can use a fork to press the edges together if you like.
-Transfer to baking dish. Spray lightly with cooking oil or brush on oil. Bake for about 8 minutes, then flip the calzones. Bake for 7 more minutes or until golden brown on each side.
-Combine 1/4 yeast packet with 1 t stevia. Mix up a bit; then pour in 1/4 cup HOT water (110 degrees or more). Let sit ’til it gets fluffy–about 10 minutes.
-Then blend in dry ingredients: 1/4 cup whole-wheat flour, 3 T spelt flour, pinch of salt, baking powder, baking soda, and 1 t healthy oil (olive, canola, etc.). Blend evenly, but don’t overmix. Add more water if dough starts to try out.
-Let the dough sit for 20 minutes, if you have more time, longer (set mine out all afternoon). It should rise up a bit, getting elastic in texture. Press down and knead on slightly floured surface once you’re ready to use. To bake for a different recipe, bake at 450 degrees for about 15-20 minutes.
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