Salami-Mozzarella Calzone

My husband likes to flip through Food Network Magazine when it arrives.  He will sometimes mark things that he requests for dinner, or he'll mark things he'd like to make himself.  This month's issue was no exception, and he chose this calzone as his birthday dinner, though due to the meat, it couldn't actually be the dinner ON his birthday.

So, making a calzone, I knew it wouldn't be the world's most healthful meal.  But, as I was eating it, I just couldn't get past how very much SALT was in it (pickled vegetables, plus salami, plus all that cheese!) and, as a huge fast food fan, I can usually get past that, but this wasn't even good to make it worth it.

It's a really good, basic calzone recipe.  It turned out very pretty, but this combination of flavors "was a no for me," in the words of Florian Bellanger.

Salami-Mozzarella Calzone from Food Network Magazine May 2011
Also found here

• 2 large eggs
• 1/4 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 1/2 cups giardiniera (pickled mixed vegetables), drained
• 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 pickled vegetables and 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.