Whole Wheat Cheese Calzones with Garden Veggies

The idea of a calzone really intrigued me. I've wanted to make them for a while, but it always seemed that "I didn't know what I was doing and didn't have the time to look it up" until later. And well, we all know when later gets here. Never, right? So I decided, I'm going to do this. The idea of a pocket of food, all warm and gooey in the center with a side of marinara was too yummy to pass up.

This time around, I chopped a ton of veggies from our garden and loaded them up with those, however, for the kids, next time around, I think I'll stick to broccoli and cheese and work my way up to more veggies from there. Kids are notorious for not liking new things and change, and being slow to accept new foods.

Prep Time	Cook Time	Ready In
20 min	30 min	50 min

What you'll need for the dough:

• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 cup of warm water (about 110º)
• 2 and 1/2 cups of whole wheat flour
• 1 TBSP of rapid rise or instant yeast
• 1 tsp salt

What you need for the filling:

• 2 ounces of shredded mozzerella cheese
• 2 ounces of shredded colby cheese
• 1 broccoli crown, chopped
• 1 medium zucchini, shredded
• 1 onion, chopped
• 2 medium carrots shredded
  
  Feel free to make your own concoctions! The sky is the limit when you're working with garden veggies. Add in your favorites, or throw what you have available to you in your fridge!
  
  
  What you need to do:

1. Preheat your oven to 425º
2. Mix together water and yeast, let sit until bubbly. 
3. Mix dry ingredients, salt, sugar and 2 cups of the flour into medium bowl, whisk until blended
4. Add oil into water and yeast mixture. Pour into flour mixture. 
5. Stir until you form a shaggy dough. 
6. Turn dough out onto your counter and add in 1/2 cup of flour as you knead for 5 minutes (or for those of you who have mixers, save your arms and use your Kitchenaid!)
7. Let dough sit while you make the filling. 
8. Chop and shred all your veggies and cheese and then simply mix together in a bowl. 
9. Break dough into 6 balls. Roll out each ball into a six inch circle, and fill with the veggies and cheese mixture. Close the dough over the filling, and pinch edges together to form a pocket. Repeat with the other 5 balls of dough. 
10. Place the calzones on a cookie sheet and place in oven to bake for 30 minutes. Turn over after 20 minutes for other side to brown. 
11. Remove from oven, and let cool slightly before eating. 
12. Profit!