Mushroom Whole-Wheat Calzones

With quick-rising yeast, this Italian favorite is ready to eat in half the usual time. To reheat in a hurry, microwave, covered with a paper towel for about 30 seconds.

Makes 4 servings

2/3 cup lukewarm (105-115 F) water)
1/4 teaspoon sugar
1 envelope rapid-rise active dry yeast
1 cup bread flour
1/2 cup whole-wheat flour
1 teaspoon salt
1 onion, finely chopped
1 teaspoon dried oregano
3 cups coarsely chopped mushrooms
1/2 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded fat-free mozzarella cheese
1 cup tomato sauce, heated

1. In a small bowl, combine the lukewarm water and the sugar; sprinkle on the yeast. Let stand until foamy, about 5 minutes.
2. In a food processor, combine the bread flour, whole-wheat flour, and salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing until it is smooth and elastic, 20-30 times.
3. Spray a large bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, 30-45 minutes.
4. Meanwhile,s pray a large nonstick skillet with nonstick spray; heat. Add the onion and oregano; saute until softened, about 3 minutes. Transfer to a plate.
5. In the skillet, cook the mushrooms, stirring occasionally, until most of their liquid evaporates, about 25 minutes. Stir in the onion and the spinach; set aside.
6. Spray a baking sheet with nonstick cooking spray. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; divide into 4 pieces. Roll out each piece into a 7-inch circle. Mound the vegetables and the cheese in the center of each piece of dough, then fold the dough over the filling, pressing the edges to seal tightly. Place seam-side down on the baking sheet. Cover loosely with plastic wrap or a damp towel and let rise in a warm, draft-free place about 30 minutes.
7. While the calzones rise, adjust the racks to divide the oven into thirds. Fill a shallow roasting pan with 2 inches hot water; place on the bottom oven rack. Preheat the oven to 400 F. Bake the calzones on the top rack until they just begin to brown, about 20 minutes. Serve immediately, with the tomato sauce on the side.

Per Serving (1 calzone): 278 Cal, 2 g Fat, 0 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 1,179 mg Sod, 50 g Carb, 6 g Fib, 17 g Prot, 240 mg Calc.

POINTS value: 5.

Comments: The calzones were pretty good. I think next time we'd try it without the spinach; which took over most of the taste. It would probably taste good just with the mushrooms, onions and cheese. You could also put other toppings in there instead of the spinach. We used spaghetti sauce to dip it into instead of plain tomato sauce.