Smoked Turkey, Sundried Tomato and Fontina Calzones

makes 2 calzones or 6 servings

1 recipe Basic Pizza Dough or about 2 lbs. (1 kg) purchased prepared pizza dough
1/2 lb. (250 g) Fontina cheese, cut into 1/2" (1.25 cm) dice
1/2 lb. (250 g) smoked turkey, cut into 1/2" (1.25 cm) dice
1 c. (250 mL) diced sundried tomatoes in olive oil, drained
Vegetable oil for brushing pizza pans
Olive oil, for brushing crust

1. Preheat oven to 500°F (260°C). Brush 2 ventilated pizza pans with vegetable oil; set aside. On a floured surface, roll out the dough into 2 rounds, picking it up and turning it over several times to stretch it. Keep the outer edges thicker than the centre and add a little flour to the surface of the dough when needed to keep it from sticking.
2. Roll out to about 1/4" (0.6 cm) thickness and about 10" (25 cm) in diameter. Brush all over with olive oil.  Using half the cheese, divide it equally between the 2 rounds and cover half of each dough circle with the cheese, leaving a 1/2" (1.25 cm) border. Divide turkey and sundried tomatoes equally between the rounds, spreading it over the cheese. Top with the remaining cheese. 
3. Fold the uncovered side of the dough over the filling and press the edges of the dough together to seal well.
4. Fold over 1/2" (1.25 cm) of the sealed edge back over and pinch down to tightly seal edge.
5. Brush the top of the dough with olive oil. Place the calzones on the prepared pans. Transfer to the oven and bake until crisp and golden, about 15 minutes. Cut each calzone into thirds and serve immediately.

Calories: 578; Protein 25.5 g; Carbohydrate 62.5 g; Fibre 3 g; Fat 25.1 g/serving

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