2½ tsp quick active dry yeast
1¼ C warm water
½ tsp sugar
1 T vegetable oil
1 tsp salt
1½–3 C whole wheat flour
1½ tsp dough enhancer (optional, found at health-food stores)
1½ tsp gluten (optional, found at health-food stores)
Preheat oven to 375 degrees. Mix yeast, sugar and water together until yeast is dissolved and let it sit for 5 minutes. Add vegetable oil to yeast mixture. Add 1C flour, the gluten and dough enhancer. Sprinkle the salt over the flour and mix. Add flour, ¼ C at a time until dough is not sticky. Knead for five minutes and place dough in a greased bowl. Cover and put in a warm place to rise for about 30-45 minutes. (I like to preheat the oven and put the bowl on top of the pre-heated oven.) When you touch the dough lightly and the indentation remains, your dough is done.
2½ C shredded mozzarella cheese
¾ C pepperoni
2/3 C ricotta cheese
¼ C chopped fresh basil
3 roma tomatoes, chopped
2 T wheat berry puree
1 egg, beaten with a fork slightly
When dough is finished rising, punch it down and divide it into 6 sections. Roll each section into a 6-7 in. circle. Spread wheat berry puree on the surface of ½ of each circle. Cover the puree with ricotta cheese, mozzarella cheese, basil, tomatoes, and cheese. Fold the circle over to make a half-moon shape and seal edges with a fork. Use a pastry brush and brush beaten egg over each calzone. Bake for about 20-25 minutes, or until crust is golden brown.
Pour your favorite pasta sauce over the top of the baked calzone and serve.
**V**: Vegetarian options:
(1) Leave out the pepperoni and fill with above ingredients and TVP sausage.
(2) Fill calzones with broccoli, fresh basil, tomatoes, ricotta cheese and Parmesan cheese.
(3) Fill calzones with cooked spinach, squeezed and dried, tomatoes, fresh basil, Parmesan and