Directions:

• Remove frozen calzone dough from the case and place dough pieces on parchment lined sheet pans. Each full size pan can hold 8 pieces. Spray the frozen dough with pan release and cover with film wrap. Thaw in the cooler overnight.
• The next day, remove covered pan of dough from the cooler and set at room temperature for 45 minutes to warm. Preheat convection oven to 400°F.
• Combine Greek yogurt, mayonnaise, lemon juice, granulated garlic, and Italian seasoning in a large bowl. Add cheeses, tomatoes, and then undrained tuna. Using fresh gloves, crumble into small pieces. Mix gently until all ingredients are combined.
• Press calzone dough into 5-6 inch circles using a rolling pin or another sheet pan. If using another sheet pan to press, cover dough with film wrap to prevent sticking.
• Top half of each dough circle with a #16 scoop of tuna mixture. Spread to cover half, but leave a ½" border. Fold dough in half to create a calzone. Press edges to seal. Spray with pan release.
• Bake for 8-10 minutes or until lightly browned.
  CCP: Heat to an internal temperature of 135°F or above.
  CCP: Hold and serve at 135°F or above.
• Serve with optional marinara sauce on the side.