Serves: 6
Total Calories: 364

Whole Wheat Calzone Dough
1 (10-ounce) package frozen chopped broccoli
1/3 cup creamy Italian dressing
1/2 teaspoon salt
1 (3-ounce) package cream cheese, softened
1 cup sliced mushrooms, or 1 (4.5 ounces) jar sliced mushrooms , drained
2 carrots, shredded
1 medium tomato, chopped
1/2 small green pepper, chopped
1 egg, beaten
WHOLE WHEAT CALZONE DOUGH
1 package active dry yeast
1 cup warm water (105° to 115°)
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon salt
2 1/2 to 3 cups whole wheat flour

1. Heat oven to 375°.
2. Prepare Whole Wheat Calzone Dough. Divide into 6 equal pieces. Pat each into 7-inch circle on lightly floured surface, turning dough over occasionally to coat with flour.
3. Rinse frozen broccoli in cold water to separate drain. Mix dressing, salt and cream cheese until well blended (mixture will appear curdled). Stir in broccoli and remaining vegetables.
4. Top half of each circle with 2/3 cup vegetable mixture to within 1 inch of edge. Fold dough over filling fold edge up and pinch securely to seal. Place on greased cookie sheet brush with egg. Sprinkle with coarse salt if desired. Bake until golden brown, 25 to 30 minutes.

WHOLE WHEAT CALZONE DOUGH
1 package active dry yeast
1 cup warm water (105° to 115°)
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon salt
2 1/2 to 3 cups whole wheat flour
1. Dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface knead until smooth and elastic, about 5 minutes. Cover with bowl and let rest 5 minutes.

1 SERVING: Calories 350 (Calories from Fat 155) Fat 17g (Saturated 5g) Cholesterol 50mg Sodium 770mg Carbohydrates 47g (Dietary Fiber 9g) Protein 11g.

Nutritional Facts:

Serves: 6
Total Calories: 364
Calories from Fat: 129

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