Cheddar & Vegetable Stuffed Grill Bread

Directions

In a large bowl, dissolve yeast in water.

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.

Stir in salt, oil, and 2 cups of unbleached white flour.

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.

Divide dough into six pieces and roll into smooth balls. On a lightly floured surface, roll balls into 7-inch circles (about ¼ 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.

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.