Whole Wheat and Veggie Mini Calzones

These were a hit with the kids. My nephews tend to be picky about their veg, so hiding it in a "pizza pocket" let them munch happily and be well nourished as well. You could leave out the mozzarella to make it vegan.
The crust is the same as my whole wheat pizza crust but I give it a little less rising time to keep the pockets compact and contained.

Whole Wheat and Veggie Mini Calzones

Crust:

1 cup warm water
2 tbsp agave or honey
1-2 tbsp active yeast
1 tsp realsalt or sea salt
2 tbsp olive oil
approx 2 cups whole wheat flour

Place warm water in a mixing bowl and dissolve the agave or honey in it. Sprinkle in the yeast and let sit for 10 minutes until foamy. Add the salt, and oil and gradually mix in the flour until a soft dough forms. All the flour may not be mixed in yet. Dump it all out on a clean surface and mix in the rest of the flour by hand, kneading well for about 5-10 minutes. Should be slightly firm and not sticky. Lightly oil a clean glass bowl and set the dough in, rolling to coat lightly with oil. Cover and set in a warm place for about 30 minutes. Dough shouldn't quite be double in size.
Divide into 6-8 balls.

Sauce:
1 small can tomato sauce (if you like a slightly thicker sauce, toss a can of diced tomatoes in the blender and pulse a bit instead)
2 tsp garlic powder
1 tsp dried basil
1/2 tsp dried oregano
1 tbsp balsamic vinegar

Place all ingredients in a bowl and mix well.

Topping possibilities:
shredded mozzarella
Chopped fresh spinach
diced red, yellow or green peppers
corn kernels
grated carrot
diced red onion
chopped mushrooms
sliced olives
(For tonight's dinner I used sauce, cheese, spinach, red pepper and grated carrot for the kids, and added red onion for the adults.)

Putting it all together:

Preheat oven to 400 degrees.
Take one of your dough balls and roll it out into a circle. stretch it with your hands as well and get it nice and thin. Place a fairly generous amount of sauce in the middle and spread it around, making sure to leave about an inch of edge clean. Place cheese on half of the sauce. Add your toppings to that half in layers, then top them with more cheese. Fold your sauce-only half over the topped half and pinch the clean edges to seal. Gently slice a couple little cuts in the top to let air escape during baking. Place on a baking sheet prepared with cooking spray and a light sprinkling of cornmeal. Repeat until all are done. Place in oven and let bake for 20 minutes. Remove and let cool slightly. Serve with a colorful green salad and enjoy!