Salami-Mozzarella Calzone

I might have to add this to my pizza repertoire.  I found the recipe in my Food Network magazine and the photo looks so yummy.  You could probably try it with any combo of meats and cheeses you like and I guarantee you I will be going easy on the giardiniera. 

2 large eggs
1/4 C. chopped fresh parsley
1 tsp. grated lemon zest
1/4lb. shredded reduced fat mozzarella cheese
Extra virgin olive oil for brushing
1 13.8oz. tube refrigerated pizza dough
1/4lb deli sliced salami, cut into thin strips
1 1/2 C. giardiniera, drained
1/4 lb. sliced provolone cheese

Place a baking sheet upside down in the oven and preheat oven to 400 degrees.  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 onto 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 giardiniera 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 remaining egg mixture, then continue to bake until the crust is goldn; 5 to 10 more minutes.  Let rest 5 minutes, then cut into wedges.