A Fast Way to Make a Homemade Calzone

Making a quick homemade calzone using a few store-bought ingredients is much faster than having one delivered, and I guarantee it'll taste a lot better. Also, I know some of my friends will frown at me for using store-bought dough in this, but hey if I've had a long day but still want something decent to eat, I'm not making dough from scratch. There's a time & place for homemade dough, but sometimes you just want to throw something in the oven already! So this recipe is for those weeknights when you get home late and don't really want to mess with making dinner, or for those few friends of mine who are still scared of making homemade dough. Also, I use Boursin cheese in this calzone, because it has a great garlic & herb taste, and I've used Boursin to cook with before, it will hold up nicely inside the calzone; not too runny, but plenty of flavor. This takes literally just a few minutes to put together, and cooks quickly as well.
What You'll Need:
1 can of refrigerated pizza dough (I used Pillsbury classic pizza crust)
1 package of Boursin cheese
1/2 cup mushrooms
1/2 cup pepperoni
6 or 8 pieces of deli sliced ham
Olive oil, for brushing on top
salt & pepper
1 tsp Italian seasoning
1/4 cup Parmesan or Asiago cheese
pizza sauce, for dipping
What to Do:
Preheat oven to 425 Degrees.
Spray a cookie sheet lightly with a non-stick cooking spray. Open the dough and roll out onto the sheet. (The dough I used had a pre-made seam so it was easy to find the edge of the dough and just roll right out.) You don't really need to roll the dough out; if it unrolls correctly you can just press down with your hands to even it out. It won't cover the entire cookie sheet; you just want the dough to lie flat.
Open the Boursin cheese, and using your fingers, crumble the cheese on top of the dough in an even layer, leaving about an inch & a half to 2 inches of a border around the dough. (You may not use the whole package of Boursin, I used almost 3/4 of it).
Next, layer the pepperoni, mushrooms, and ham onto the cheese.
With the use of kitchen scissors, cut slits into the dough border, making about 1 inch pieces in between each slit. Pull each piece of dough up and around to the top, covering the ingredients inside. (You can criss-cross the slits in order to completely cover the ingredients inside, or as I did with this last calzone I made, you may find the calzone so full that stretching the dough that far may break it! I pulled the sides up just to the top, making almost a bowl shape with the dough.
Lastly, lightly brush the top portion of the dough with the olive oil, then sprinkle with salt, pepper, Italian seasoning, and the Parmesan or Asiago cheese.
Bake for 15 minutes or until brown on top, and let cool a few minutes before cutting into the calzone. Serve with pizza sauce on the side for dipping.