Turkey and Vegetable Calzone

Vegetable oil spray8 ounces fresh mushrooms, sliced1 cup chopped onions or shallots (about 2 medium onions or 8 medium shallots) 1/2 cup chopped green, red or yellow bell pepper1 teaspoon dried oregano, crumbled1 clove garlic, minced, or 1/2 teaspoon bottled minced garlic 1/2 teaspoon fennel seed, crushed using a mortar and pestle4 ounces cooked skinless turkey breast, finely chopped (about 1 cup)Flour10 ounce package refrigerated pizza dough 2/3 cup shredded part-skim mozzarella cheese (2 1/2-3 ounces)1 tablespoon fat-free milkSpray a large skillet with vegetable oil spray and place over medium heat. Add mushrooms, onion, bell pepper, oregano, garlic, fennel seed and crushed red pepper. Cook, stirring occasionally, for 15-20 minutes, or until mushrooms are tender and most of the liquid has evaporated. Stir chopped turkey into mushroom mixture and set aside.Heat oven to 375 degrees.Lightly flour a flat surface and unroll pizza dough onto it. With a rolling pin, roll pizza dough into a 13-inch circle. (Hint: Fold in corners of dough before rolling.) Transfer to a baking sheet or pizza pan.Spoon turkey mixture on half of the dough circle to within 1 inch of the edge. Sprinkle cheese over turkey mixture. Moisten edges of dough with water. Fold dough in half over filling. Seal edge by pressing with the tines of a fork. Prick top. Brush top with milk. Bake, uncovered, 30-35 minutes, or until crust is light brown and filling is heated through. Let stand 5 minutes. Cut into wedges to serve.Serves four.Nutrition values per serving: 314 calories, 7 g fat (3 g saturated), 42 g carbohydrates, 20 g protein, 32 mg cholesterol, 452 mg sodium."The American Heart Association Low-Fat, Low-Cholesterol Cookbook"(1997 Clarkson Potter)