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Calzone recipes don’t get much easier than this one. It has only five ingredients! Of course you can use whatever cheese you have on hand, but the asiago cheese is especially tasty.

If you’d like to spice up this recipe for the adults at your table, try using a spinach pesto sauce, a roasted red pepper tapenade or zesty homemade guacamole salsa instead of the mustard. It will add a real kick to the calzones, and tastes great when served with marinara sauce for dipping.

The turkey pepperoni is optional, but it gives the calzones a more pizza calzone type of flavor. It also spices them up in a kid-friendly way. For adults, you can use a few jarred roasted red peppers for added color and flavor instead.

Serve these calzones with spaghetti sauce for dipping. Stuffed mushrooms and ranch bacon pasta salad make nice side dishes to go with these calzones, too.

Calzones

  • 1 package refrigerated pizza dough (such as Pillsbury) or your own homemade pizza dough
  • 2 Tbsp. honey mustard or Dijon mustard
  • 1/4 pound sliced turkey breast
  • 1/4 cup shredded asiago cheese
  • 15 to 10 slices turkey pepperoni (optional)

Preheat oven to 375 degrees F. Sprinkle cornmeal on a cutting board, so the pizza dough won’t stick. Roll out the pizza dough into a large rectangle, about 12 x 8 inches. Spread honey mustard over the dough, leaving a 2-inch border all the way around.

Top evenly with sliced turkey breast. Sprinkle the cheese over the turkey breast, then top with the turkey pepperoni, if using. Starting from the long side, fold dough over filling two times, enclosing sides. Cut a few vents in the top to allow steam to escape. Brush the top with olive oil, if desired.

Bake 20 to 30 minutes, until golden brown. Allow to rest 10 minutes before cutting.

Serves 4 to 6.

Per serving (based on 6, including pepperoni): 269 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 32 g carbohydrate, 1 g fiber, 15 g protein, 6% vitamin A, 2% vitamin C, 20% calcium, 12% iron.