• 1 lb. white or whole wheat pizza dough
• 8 oz. low or no fat shredded mozzarella
• 4 oz. Parmesan cheese, grated
• 3 grinds black pepper
• 1 tsp. onion powder
• 1 tsp. dried parsley
• cooking spray
• flour for surface
• 1 C. prepared tomato sauce for dipping
• Optional ingredients to mix or match:
• 4 oz. frozen spinach, thawed and drained well
• 2-4 slices deli ham, shredded
• 2-4 slices prosciutto, shredded
• 4 oz. canned mushrooms, drained

Preheat oven to 425 degrees and if you have one, add a pizza stone to center of oven.

Once dough is at room temperature, divide in half and flatten out into two circles, using rolling pin and your knuckles making sure not to tear any holes in the dough. Also, don't work the dough too long or too hard as it will make it very dense and heavy.

In a bowl, combine remaining ingredients besides flour and cooking spray. Spoon half mixture onto one half of each circle. Pull over dough to cover fillings and press edged together. Using a fork, seal edges. Cut a small hole in the very top of the calzone to let air escape during cooking. Spray with cooking spray and sprinkle with additional Parmesan. Sprinkle flour onto work surface and swirl calzone bottom over flour to prevent sticking.

Place calzone on heated pizza stone or a baking sheet sprayed with cooking spray and cook (depending on your oven) about 10 minutes. Lower heat to 400 degrees and cook another 10 minutes to ensure dough is cooked through.

Remove from oven and place on platter. Let rest 5-10 minutes for that cheese can set up (otherwise it runs out of the dough).