How To make Cheddar and Vegetable Stuffed Grill Bread

1 tablespoon active dry yeast (1 package)
1 1/2 cups warm water
1 1/2 cups whole wheat flour
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons salt
2 tablespoons light sesame or peanut oil*
2 1/2 cups unbleached white flour

(2 1/2 to 3)
2 cups chopped grilled vegetables
4 ounces sharp cheddar :

shredded
Cooking spray
Use leftover grilled vegetables or grill some fresh ones while the dough rises. Try onion, zucchini, potato, bellpepper, or eggplant, to name a few.
1. In a large bowl, dissolve yeast in water and let stand until it bubbles, about 10 minutes. Slowly stir in whole wheat flour, cumin, and coriander. Mix well, cover, and set aside to rise in a warm place for about 45 minutes. 2. Stir in salt, oil, and 2 cups of unbleached white flour to form a stiff dough. Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking. Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour. 3. Divide dough into six pieces and roll into smooth balls. On a lightly floured surface, roll balls into 7-inch circles (about 1/4-inch thick). Place equal amounts of vegetables and cheese in center of each circle. Pull edges up to center, pinch closed and press to flatten. Cover with a cloth, and let rise for 20 minutes. 4. Preheat grill to medium-hot. Gently place calzones on grill, pinched side down, and cook about 5 minutes on each side, until well marked and browned.
*I used 1 tablespoon of oil and substituted Healthy Choice brick cheese for the cheddar.
Makes 6 breads.
PER SERVING: 218 CAL (22% from fat), 8g PROT, 5.5g FAT, 33g CARB, 418mg SOD, 10mg CHOL, 3g FIBER