Calzones

The whole wheat calzone dough worked up nicely, when cut into 6 pieces and rolled out, it was a great thickness and easily held the filling. The egg wash for sealing the edges caused them to roll back,but not unstuck. Effective, but not pretty. The garlic oil was immediately absorbed each time, so they quickly lost that pretty shine. I wonder if you brushed them first with the egg wash and then with the garlic oil after cooking, how that would work. They baked up beautifully and did not get soggy, but also there were not vegetables in the filling. I was a little disappointed in the plain taste, but then there was only flour, salt, water and yeast in the dough. I think a small amount of sugar and oil would have made the crust more than just a functional piece of dough.