1 1/2 cups fresh corn kernels, (about 3 ears)
1 cup shredded mozzarella cheese
2/3 cup ricotta cheese
4 scallions, thinly sliced
1/4 cup chopped fresh basil
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
flour, for dusting
20 oz pizza dough, thawed if frozen
2 tsp canola oil
- preheat oven to 475°F. coat baking sheet with cooking spray.
- combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
- on a lightly floured surface, divide dough into 6 pieces. stretch or 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.
- bake the calzones, until browned on top, about 15 minutes. let cool slightly before serving, with hot sauce or a marinara dipping sauce.