Combine water, yeast and sugar in a measuring cup and set aside for 5 minutes or until the mixture looks frothy. Whisk in olive oil and set aside.

In the meantime, combine the flours and salt in the bowl of a stand mixer fitted with dough hook or a food processor. Process until the flours are well combined.

Add the yeast mixture and mix until the dough pulls away from the sides. Add water 1tbsp at a time if the mixture looks too crumbly. Add more flour if the mixture is too wet. Dough should be smooth and pliable. If using the stand mixer, knead in the machine for 2 minutes. If using a food processor, remove the dough onto a lightly floured surface and knead by hand for 3-5 minutes.

Form the dough into a ball and place it in a lightly greased bowl. Cover and let rise for 60-90 minutes in a warm place. I put a kitchen towel on the bowl and put it in the oven. After the rising time, dough should stretch when pulled.

Divide the dough into 6 equal pieces. Roll each piece into a ball and put them on a parchment lined baking sheet. Cover them with lightly greased plastic wrap and set them aside for 15-20 minutes.

In the meantime prepare your fillings. I used Roasted Veggies, thawed frozen spinach, creamy ricotta and pesto spread and cheese.

Preheat the oven to 425°F.

Roll each of the ball into a 6"-8" circle. Add your fillings on one half of the circle, moisten the edges with water and fold the dough over. Pinch the edges well. Cut 2 slits on top of the calzone for the steam to escape and brush lightly with olive oil. Bake for 15-18 minutes or until calzones are golden brown.