*Optional method making dough with cracked wheat- purchase cracked wheat for recipe: ½ cup cracked wheat (found in baking section, I purchase Bob's Red Mill brand)The original recipe called for using Cracked Wheat in the dough. I have found that many readers have had a difficult time finding cracked wheat or have been intimidated to use cracked wheat, so I've modified the recipe. If you would like to use cracked wheat, follow these directions-Boil 2 cups water, add 1/2 cup cracked wheat. Cook as you would oatmeal for about 5 minutes until the wheat absorbs the water and is soft. Set aside to cool for at least ten minutes. Follow the directions on the recipe but omit the 11/2 additional cups of water. Use 1/2 cup water to soften the yeast and then add the cracked wheat mixture to the dough. If the dough is a bit dry, add 1/4 cup of warm water to the dough. -The leftover calzones should cool completely and then be wrapped up individually and placed in refrigerator. When ready to re heat, place on cookie sheet in oven at 325 for about 15 minutes or until heated through.-Filings can consist of almost anything. If you are using mushrooms or onions, I suggest sautéing first to remove excess water. Spinach seems to be okay fresh and does not need to be sautéed first. Pineapple tends to release too much juice as well so I don't recommend filling the calzones with pineapple.-Herbs are listed with fresh and dried measurements. If you have access to fresh, wonderful! Fresh is always best. This recipe also works well with dried herbs. I've also used a mixture of dried and fresh. -The original recipe calls for butter, but I like a mixture of butter and oil. I use half butter and half canola oil.