Ingredients:
2 large eggs1/4 cup chopped fresh parsley
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
1/4 pound sliced provolone cheese
Directions:
Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley 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.
Turn another baking sheet upside down; line 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. 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 hot 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.
