Whole Wheat Veggie Calzones

From http://tammysrecipes.com/cheesy_whole_wheat_vegetable_calzones
While trying to find a meatless recipe for dinner guests who gave up meat for lent, I found this at one of my favorite recipe blogs.  It quickly became one of my favorites.  With the rest of the family's approval, I make it anytime cream cheese is on sale.

INGREDIENTS:

Calzone Dough Ingredients:
1 cup warm water
2 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
2 3/4 to 3 cups whole wheat flour
1 tablespoon dry yeast

Filling Ingredients:
4 ounces cream cheese, softened
2 teaspoons minced onion
1/3 cup pizza sauce
1/4 cup Italian salad dressing
1 large head of broccoli or frozen broccoli
2 large carrots, finely shredded
1 small green pepper, chopped (or frozen equivalent)
1 teaspoon salt
1/4 teaspoon black pepper
8 ounces (2 cups) shredded sharp cheddar cheese

DIRECTIONS:

• Prepare calzone dough by putting ingredients (in order listed) into KitchenAid, using about 2 cups of the flour. Stir to combine; continue adding flour and knead mixture to make a smooth, elastic dough. Knead 5 minutes. Let dough rest while you prepare the filling.
• Begin preparing the filling by chopping the broccoli into florets. Place broccoli into a sauce pan with minimal water. Cover and bring to a boil. Cook 2-3 minutes, until broccoli is just starting to get tender and change color. Drain well.
•  In a large bowl, mix filling ingredients in order listed.
• Divide dough into 6 equal pieces. Pat or roll each piece into a 7-inch circle on a lightly floured surface.
• Top half of each circle with about 3/4 cup of the filling mixture, spreading to within one inch of the edge. Fold dough over filling and crimp edges to seal, leaving a half-circle.
• Place calzones on greased cookie sheets or baking stone. Bake at 375 degrees until bread is cooked and filling is hot, about 25-30 minutes. Cover loosely with foil part way through baking if calzones start to brown too quickly.