Instead of topping the calzone with tomato sauce, make your own tomato relish with fresh tomatoes, garlic, basil and oregano.

• 4 ounces Canadian bacon, diced
• 1 green onion, chopped
• 1 large tomato, chopped
• 1/2 red bell pepper, roasted and chopped
• 1 1/2 tablespoons crushed pineapple, drained well
• 1 tablespoon fat-free honey Dijon salad dressing
• 1 can (10 ounces) whole-wheat bread dough, refrigerated, or thawed if frozen
• 1/4 cup shredded mixed cheese, such as provolone, Parmesan, Romano and mozzarella
• 1 teaspoon olive oil
• 1 cup tomato sauce, no salt added or pizza sauce
• 1/2 tablespoon dried oregano
• 1 teaspoon garlic powder

Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray. In a large bowl, add the Canadian bacon, onion, tomato, roasted red pepper, pineapple and salad dressing. Mix well.

On a floured surface, cut the dough into quarters. Press each piece into a circle. Using a rolling pin, roll the dough into an oval. On each oval, add the Canadian bacon mixture and 2 tablespoons cheese. Fold the dough over the filling, pressing the edges together. Crimp with a fork and place on the prepared baking sheet.

Brush the calzones with the olive oil. Bake until golden brown, about 10 minutes. While the calzones are baking, stir oregano and garlic into tomato sauce. Warm the tomato sauce. Top each calzone with 1/4 cup of the sauce or use for dipping and serve right away.