I’ll be the first to admit it. I like my pizza how I like my pizza, and I avoid change. I move someplace new, I find the pizzeria I like best and get all my pies there from then on. I dabbled in Sicilian loyalty when we lived in Hoboken and Uptown Pizza was around the corner (still the best Sicilian pie I’ve ever had, get it with ham). I get prosciutto and red onion if it’s a fancy place (like Gaetano’s or CIBO). And if it’s a local place I get ham or pepperoni, depending on how well that particular place does it.

I am a creature of pizza habit. Remember when I learned to make pizza? I make it all the time now, and I’ve been making it almost exactly the same way ever since that first attempt. Except now I skip the smoked mozzarella and add red onion. And I bake it at 435 for 20 minutes (I actually have no idea where that modification came from).

So anyway, I was intrigued by this calzone recipe. It seemed like an interesting way to try something new without traumatizing myself (although it was hard for me to put that provolone in there). And it was amazingly good, honestly. But I’ll admit something: I’m not that into giardiniera. It just doesn’t feel like the Jersey way to treat anything pizza-related, so I traded it for good old pizza sauce. This was really good, and I’ll make it again and might even change up the fillings. The one thing I’ll say is that I didn’t use the whole 1/4 lb of salami and it was still pretty salty. Also, I shouldn’t have put the entire remaining egg mixture on the top of the calzone. A light brushing would’ve been ample. But other than that…awesomely yummy.

Salami-Mozzarella Calzone (adapted from the May 2011 Food Network Magazine recipe)

2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil, for brushing
1 13.8-ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami, cut into thin strips
1 1/2 cups giardiniera (pickled mixed vegetables), drained **I used this same amount of pizza sauce instead, I get mine at Whole Foods
1/4 pound sliced provolone cheese

Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl.

Pour half of the egg mixture into a medium bowl and stir in the mozzarella.

Reserve the remaining egg mixture for brushing on the crust.

Turn another baking sheet upside down; line with parchment paper and brush with olive oil.

Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle.

Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge.

Top with the salami, followed by the pickled vegetables and provolone.

Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture.

Continue to bake until the crust is golden, 5 to 10 more minutes.

Let rest 5 minutes, then cut into wedges.