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

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 1 tablespoon 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. Top each with 1/4 cup warmed tomato sauce, sprinkle with oregano and serve immediately.

• 4 ounces Canadian bacon, diced
• 1 green onion, chopped
• 1 medium tomato, chopped
• 1/4 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 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
• 1/2 tablespoon oregano