Salami-Mozarella Calzone

This calzone was smoky, flavorful and filling with a salad on the side. Who knew that salami could be even tastier!? It was extremely easy to make and could be altered in a million different ways should you want to.

Ingredients

• 2 large eggs
• 1/4 cup chopped fresh parsley (I used cilantro)
• 1 teaspoon grated lemon zest
• 1/4 pound shredded reduced-fat mozzarella cheese
• Extra-virgin olive oil, for brushing
• 1 13.8-ounce tube refrigerated pizza dough
• 1/4 pound deli-sliced salami, cut into thin strips
• 1 1/2 cups giardiniera (pickled mixed vegetables), drained (I did not use these as I'm not a huge fan, however, I did toss on some tomatos)
• 1/4 pound sliced provolone cheese

Beat the eggs, cilantro and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.

Line a baking pan with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge.

Top with the salami, followed by the provolone. 

How to please everyone? Only place tomatos on half.

Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.

Slide the calzone with the parchment paper onto the baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

Sorry guys... totally blanked on taking a pic of the final product. But, there it is with my cheesy salad!