Corn and Broccoli Calzones
1 sweet onion diced
1½ cups chopped broccoli florets
1½ cups fresh corn kernels, (about 3 ears; see Tip)
1 cup shredded part-skim mozzarella cheese
⅔ cup part-skim ricotta cheese
4 scallions, thinly sliced
¼ cup chopped fresh basil
1 tsp Garlic Herb Powder
Salt and Pepper to taste
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
All-purpose flour, for dusting
20 ounces prepared regular or whole-wheat pizza dough
3 tbsp olive oil
Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.
Saute diced onions in 1 tbsp olive oil and season with garlic powder, salt and pepper. Once translucent, remove from heat and put in a large bowl. Combine onions, broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in the bowl.
On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous ¾ 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, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.