Ham and Cheese Calzone

3 Tblsp. Mayonnaise
1 tsp. Dijon mustard
1 cup fresh broccoli florets (about 2 oz.)
about 8 oz. ham (deli or otherwise - I use leftover ham when I cook a spiral ham)
1/2 small onion
8 oz. Swiss cheese, grated, divided
1 Tblsp. vegetable oil, divided
2 pkg (13.8 oz. each) refrigerated pizza crust
1 oz. Parmesan cheese, grated

Preheat oven to 450 degrees. Combine mayonnaise and mustard and mix well. Cut broccoli into small florets; dice ham. Coarsely chop onion. Grate Swiss cheese. Combine broccoli, ham, onion, and half of the Swiss cheese in bowl with mayo and mustard; mix well.

Lightly brush pizza stone or large rectangle stone with 1 tsp. of oil with basting brush. Unroll one package of dough onto bottom of stone, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 inch of edges; spoon ham mixture over cheese. Starting at one end, unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 inch off sides of dough. Press edges to seal. Brush remaining oil over dough. Make 12 slits into top crust.

Bake 14 - 16 minutes or until golden brown. Meanwhile, grate Parmesan cheese and sprinkle over calzone. Return calzone to oven; bake 2 -3 minutes or until cheese is melted and crust is deep golden brown. Slice with pizza cutter and serve.