vegetable calzones

this is what's been cooking, i mean baking in my kitchen lately. the top two pics are of the veggie and goat cheese calzones made with my whole wheat dough recipe, and the bottom is the pizza i made the next night with the leftover dough.

i used my basic and extremely versatile recipe which includes: 3 cups whole wheat flour, salt, olive oil, sugar, yeast and yogurt or milk to knead with.

this dough is remarkably forgiving and tasty. when you're low on time as i always am, it's a life saver. make a double batch and then you can keep churning out different dishes all week.

i've stuffed mine with sauteed red & yellow bell peppers, chard, olives, sundried tomatoes, onions and a mixture of goat cheese and mozzarella with fresh basil.

here's my method: take small rounds of dough about tennis ball size and roll into a small circle, add pizza sauce or marinara sauce and your toppings, fold over and pinch to seal. prick with a fork and bake in a preheated oven at 400 deg for 20-30 min.

Notes: if you're vegan, substitute with soy cheese or even a tablespoon or two of tofuetti.