Ham and Cheese Turnovers

The recipe is from Real Simple magazine. It's very easy with hardly any prep time at all and all the ingredients compliment each other very well. It's something different but just as easy as making a pizza, etc.

Ham and Cheese Turnovers

1 1-pound package refrigerated pizza dough (I used a tube of pizza dough.)
8 ounces deli ham, thinly sliced (I used Boar's Head low sodium ham - yum!)
4 ounces Swiss cheese, thinly sliced
1/2 yellow onion, cut into thin rings
2 teaspoons whole-grain mustard (I used honey mustard.)
2 tablespoons extra-virgin olive oil
1 small head romaine, torn into pieces

1. Heat oven to 400° F.
2. Roll the pizza dough into a 14-inch circle and cut into 8 triangles.
3. Stack a piece of the ham, cheese, and onion (I spread a bit of honey mustard on each triangle.) on the bottom of each triangle and roll the dough up around the filling. (Some of the filling will stick out the ends.)
4. Transfer the rolls to a parchment-lined baking sheet.
(I sprayed the parchment paper with non-stick spray.)
5. Bake until golden and crisp, about 20 minutes.
6. Combine the mustard and oil in a medium bowl and toss with the romaine.
7. Serve with the turnovers.

Make Ahead: These turnovers can be assembled, wrapped tightly, and then refrigerated up to 12 hours in advance. Once cooked, they will last for up to 5 days in the refrigerator if sealed tightly in bags or containers. Reheat in a 350° F oven until warm.

Yield: Makes 4 servings NUTRITION PER SERVING CALORIES 561(36% from fat); FAT 22g (sat 7g); PROTEIN 28g; CHOLESTEROL 48mg; SODIUM 1346mg; FIBER 3g; CARBOHYDRATE 60g