After grilling a couple whole ears of that fantastic fresh corn for lunch, we still had a couple left over. I actually had some Corn and Broccoli Calzones on the menu for Friday this week, but I was planning on just using some kernels we had in the freezer. I bumped the recipe up a day so we could take full advantage of the corn's sweet flavor.
If you are short on time, you could always buy a prepared pizza dough, but our favorite recipe for a Whole-Wheat Pizza Dough is so quick to throw together in a food processor and always turns out a great crust. The original calzone recipes says it makes 6 servings, but I divided the dough into 4 portions so they would be a little more substantial and filling. Once the dough has been rolled out into circles, one half of each piece is stuffed with a mixture of broccoli, corn kernels, mozzarella cheese, creamy ricotta, green onions and chopped fresh basil. The unfilled half is then folded over and the edges are sealed tightly together with a fork to ensure no leakage - however, each piece does get a few vents on top from a sharp knife so they do not blow up. For an extra golden and crisp crust, a light smear of oil is brushed over the calzones before they go into the fiery hot oven. Since there is no actual sauce inside of these veggie-stuffed calzones, you could always heat up your favorite marinara sauce for dipping, but we both agreed it didn't need anything else as we quickly cleaned our plates.
