Wheat Calzone - cooking recipe

Ingredients

Crust
1 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
2 tablespoons canola oil
1 tablespoon molasses
FILLING
3 tablespoons boiling water
2 tablespoons bulgur
1/2 cup pizza sauce
1 cup diced deli ham
2 cups grated mozzarella cheese

Preparation

For the Crust: Measure the first 6 ingredients into alarge bowl. Stir. Make small indentation in the middle.
Combine next 3 ingredients in small bowl. Add to middle of dry mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 8-10 times.
For the Filling: Combine boiling water and bulgur in small heatproof bowl. Let stand for about 20 minutes until bulgur is softened.
Add remaining 3 ingredients. Stir. Divide into 8 equal portions.
Shape portions into balls. Roll out 1 portion to form an 4 inch diameter circle. Place about 1/3 cup filling on half of circle, leaving 1 inch edge. Fold dough in half over filling.
Press edges to seal.
Carefully transfer to greased baking sheet. Poke with a fork in top two times to allow steam to escape.
Repeat with remaining dough portions and filling. Bake in 425\u00b0F (220\u00b0C) oven for about 10-15 minutes until golden.
Makes 8 mini calzones.
To freeze: allow to cool completely and then transfer to a large labeled ziploc bag. To serve: microwave or bake until fully reheated.