Calzones

Sometimes I can't make stuff well. One of those things is Calzones. I've tried once or twice to make them, and what happens is well, they don't come out right. Mostly because I like to make them healthier with whole wheat flour. This works really well in pancakes and chocolate chip cookies, recipes I'll post later.
But don't do it with calzones. Otherwise, this recipe will be pretty good - try substituting any of your favorite pizza toppings for the stuff.

CALZONE

PIZZA DOUGH: 1 env. active dry yeast 1 1/2 c. warm water (105-115 degrees) 4 c. all-purpose flour 1/4 c. olive oil FILLING: 2 c. pizza sauce 1 lb. Mozzarella cheese, diced 1 c. mushrooms, sliced 1 green pepper, chopped 1 sm. can olives, chopped 12 sq. slices boiled ham Salt and freshly ground pepper Olive oil Oregano For pizza dough, dissolve yeast in 1/4 cup water and let stand 10 minutes. Combine flour and salt in large bowl. Make well in center and pour in yeast mixture, remaining water and oil. Mix with fingers or fork until dough can be gathered into ball. Transfer to floured board and knead until smooth, shiny and elastic, about 15 minutes. Cover with plastic wrap and damp cloth and let rise in warm draft-free area until doubled, about 1 1/2 hours. Preheat oven to 400 degrees. Punch dough down and divide into 6 equal parts. Roll out 1 part at a time (keep remaining dough covered with damp cloth) into 10-inch round. Spread 1 tablespoon pizza sauce over half circle and sprinkle with 1/6 of the cheese and mushrooms. Lay a small amount of peppers, onions and olives on. Cover with 2 squares ham and season with salt and pepper. Fold turnover fashion and pinch edges together to close. Repeat for each calzone. Bake directly on oven racks until nicely browned, about 8-10 minutes. Brush each hot calzone with remaining pizza sauce and a few drops of olive oil. Sprinkle with oregano and serve immediately.