First, I want to announce the winners of the POM juice coupons!

1.) Ellie from fitforthesoul.wordpress.com

2.) Christina from dessertfortwo.com

3.) Katie from ktbwood.wordpress.com

Please email me (allieatfood@gmail.com) and give me your address and I’ll send the coupon out ASAP!

Thank you to everyone who entered :) I always love giving things away and I can’t wait until I have another opportunity to do so!

I’m also really excited to share another delicious recipe with you. I found this recipe while browsing through the latest Food Network magazine.

Salami-Mozzarella Calzone is a pretty simple recipe that definitely got my wheels turning. Prior to making this calzone I never attempted to make one before. And while I’m sure it is even tastier when you make your own dough, using premade pizza dough made it more even more quick-and-easy-foodie friendly.

Preheat oven to 400°

You will need:

•2 eggs

•1/4 cup chopped parsley

•1 tsp lemon zest

•1/4 pound shredded part skim mozarella

•1/4 pound salami

•1/4 pound provolone

•1 13.8 oz. refrigerated pizza dough

•1 small jar giardiniera vegetables, drained

1.) Begin by putting a baking sheet in the oven while it preheats. This will make sure that it becomes nice and crispy on the bottom. Next, mix eggs, parsley and lemon zest in a bowl.

2.) Split the egg mixture in two and add the mozzarella to one bowl. The other bowl with the egg mixture will be used to brush the calzone.

3.) Line another baking sheet with foil (or parchment paper) and brush with olive oil. Unroll the dough and spread over baking sheet.

4.) Spread the mozzarella on half of the dough, leaving about an inch around all sides so that you can fold the dough without the cheese escaping. Then top with salami, followed by veggies, then provolone.

5.) Fold dough over and crimp edges. Pierce the dough in some places along the top so heat can be released.

6.) Slide calzone onto heated baking sheet. Bake for 15 minutes. Remove and brush with remaining egg mixture.

7.) Bake for an additional 5-10 minutes. Cool for at least 5 minutes.

Now what kind of calzone do I make next?! Hawaiian, Cuban, grilled chicken, veggie….