I'm still searching for a great whole wheat pizza dough recipe and while this one is good, it turned out a little dry. As a pizza it is fine, but the double crust of the calzone made it more obvious. I would brush the top of the crust with olive oil before baking and add a little more sauce next time. This recipe is off the Hodgson's Mill flour package with a couple modifications.
Whole Wheat Pizza Dough
(Makes 2 calzones or thin crust pizzas)
1 pkg active yeast
1 cup water, heated to 110-115 degrees
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
2 T olive oil
2 tsp sugar
1/2 tsp salt
2 tsp garlic powder
1 tsp Italian seasoning
Combine yeast and water and let stand approx 5 minutes. Add wheat flour, olive oil, sugar, salt, and spices. Add 1 cup all purpose flour. Mix until just combined. Turn dough out onto a well-floured surface and knead in additional 1/2 cup flour, kneading until dough is smooth and elastic, about 5 minutes. Place dough in a deep, oiled bowl, turning once to grease top of dough. Cover with plastic wrap and a kitchen towel and let rise until doubled in size, about 30 minutes.
Roll out dough on a well-floured surface. Let rest about 10 minutes before baking.
Ground Turkey, Onion and Roasted Red Pepper Calzones
(Makes a large calzone)
1/2 pizza dough, rolled out thinly
1/2 pound ground turkey
1/4 cup onion, diced
1/4 cup roasted red pepper, diced
1 clove garlic, minced
1/4 cup pizza sauce (increase to 1/3 cup)
1/2 cup shredded mozzerella cheese
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
1/2 tsp fennel seed
2 T grated parmesan cheese
Preheat oven to 400 degrees along with a pizza stone. Brown ground turkey with garlic and fennel seed in a small skillet. Add onions and roasted red peppers and remove from heat. Remove hot pizza stone from oven and dust with cornmeal. Spread pizza sauce over rolled out dough, leaving a 1/2" border around the edge. Sprinkle with Italian seasoning and crushed red pepper flakes. Pour meat mixture onto half of the dough, spreading evenly. Cover with mozzerella. Fold empty half of dough over the filling, sealing the edges by folding and crimping the dough. Brush the dough lightly with olive oil. Transfer calzone to hot stone and return to oven for approximately 30 minutes until dough is lightly browned and crisp. Sprinkle top with parmesan and serve.