Instructions: 1. Make dough: Combine warm water and sugar in large bowl. Sprinkle yeast over top; let stand 10 minutes until creamy. Stir in whole wheat flour with a large wooden spoon. Cover and let stand in a warm, draft-free place 30 to 40 minutes until mixture is slightly bubbly around edges. Stir in olive oil and salt.

Gradually stir in 1 1/2 cups all-purpose flour until dough comes away from side of bowl. On lightly floured surface, knead dough 10 minutes, adding remaining flour as needed, until smooth and elastic. Transfer to lightly oiled bowl, turning to oil top. Cover with plastic wrap and let rise in warm, draft-free place until doubled in bulk, 1 hour 15 minutes.

2. Make filling: Meanwhile, combine ricotta, Romano, oregano, salt and pepper in bowl; set aside. Heat oil in large nonstick skillet over medium-high heat.

Add onions and bell peppers; cook 5 minutes. Reduce heat to medium; add garlic and cook 5 minutes more, until vegetables are tender. Cool.

3. Heat oven to 450 degrees. Spray a large cookie sheet with vegetable cooking spray. Divide dough into 6 equal pieces. Press each piece into a 6-inch circle. Spoon 2 tablespoons ricotta mixture in center of each circle; top each with 1/3 cup pepper mixture. Fold circles in half; pinch edges to seal.

Transfer to prepared sheet. Bake 23 to 25 minutes, until golden. (Can be made ahead. Cool completely; wrap well in plastic wrap and refrigerate overnight or freeze up to 1 week. To reheat one refrigerated calzone, remove wrap, cover with paper towel and microwave on High 1 minute, until heated through. If frozen, wrap in paper towel and defrost in microwave 3 minutes, then microwave on High 2 minutes.)

Makes 6 servings.

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