Instructions: 1. In a large bowl, combine 1 cup all-purpose flour with whole-wheat flour, salt, and yeast. In a small bowl, combine water and honey and heat to 125. Add to dry ingredients and mix well. Stir in potato. Add only enough reserved flour for dough to pull away from sides of bowl.

2. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.

Place in a pan-sprayed bowl, cover and place in a warm, draft-free spot and let rise until doubled in bulk, about 1 hour.

3. While dough is rising, saut?

scallions, pepper and garlic in oil. Add mushrooms and saut? 2 minutes or until juices begin to flow. Add broccoli and continue to simmer 2 minutes.

Turn heat to medium, add wine and let it burn off, 1 or 2 minutes. Add soy sauce and thyme. Lower heat to a simmer. Stir in dissolved cornstarch and simmer, stirring until thickened, about 2 minutes.

4. Preheat oven to 450. Punch down dough, divide into 5 balls and roll each into a ci! rcle. Place equal amounts of filling in centers and fold in half. With a fork, close and flute the edges. Bake on a cornmeal dusted pizza pan for 15 to 20 minutes, or until browned.

Makes 5
calzones.

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