Instead of topping the calzone with tomato sauce, make your own tomato relish with fresh tomatoes, garlic, basil and oregano. Serve with a fresh green salad and assorted sliced fresh fruit.
: Serves 4
- 4 ounces Canadian bacon, diced
- 1 green onion, chopped
- 1 medium tomato, chopped
- 1/4 red bell pepper, roasted and chopped
- 1 1/2 tablespoons crushed pineapple, drained well
- 1 tablespoon fat-free honey Dijon salad dressing
- 1 can (10 ounces) whole-wheat bread dough, refrigerated or frozen
- 1/4 cup shredded mixed cheese, such as provolone, Parmesan, Romano and mozzarella
- 1 teaspoon olive oil
- 1 cup tomato sauce, no salt added
- 1/2 tablespoon oregano
Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray. In a large bowl, add the Canadian bacon, onion, tomato, roasted red pepper, pineapple and salad dressing. Mix well.
On a floured surface, cut the dough into quarters. Press each piece into a circle. Using a rolling pin, roll the dough into an oval. On each oval, add the Canadian bacon mixture and 1 tablespoon cheese. Fold the dough over the filling, pressing the edges together. Crimp with a fork and place on the prepared baking sheet.
Brush the calzones with the olive oil. Bake until golden brown, about 10 minutes. Top each with 1/4 cup warmed tomato sauce, sprinkle with oregano and serve immediately.