Whole Wheat Calzone disaster

This recipe was made last weekend so I'll do my best to remember what I did, because the recipe got horribly derailed after i lost my mushrooms. I should say they were yummy, I just ended up not really following the recipe at all.

Ingredients:

• 2/3 lukewarm water
• 1/4 teaspoon sugar
• 1 envelope of yeast (i found one that especially likes whole wheat)
• 1 cup bread flour (different from all purpose flour)
• 1/2 cup whole wheat flour
• 1 teaspoon salt
• 1 chopped onion (I used a jumbo onion... i would advise against this unless you really like onion)
• 1 teaspoon "Italian seasoning" (they usually sell this as an herb mix in the grocery store, you can use a combo of oregano, basil, and garlic powder though)
• 1 teeeeeeeny tiny can of mushrooms maybe 4 oz? (should have been 3 cups chopped mushrooms, but I lost mine!)
• Half 10-ounce box of frozen spinach, thawed and squeeze dried (i used fresh spinach, because we didn't have frozen)
• 3/4 cup shredded nonfat mozzarella (this is another Weight watcher's recipe, so regular type mozzarella would probably be fine)
• 1 cup tomato sauce (i used canned, but one of the next entries will be about a kick ass, super easy port wine sauce that would work really well)

1. It's aliiiiiive!: Combine the lukewarm water, sugar and yeast packet into a small bowl. Let stand for about 5 minutes to activate the yeast. You can tell they're alive because they'll start eating the sugar and make bubbles.
   
2. Let there be bread: Combine the bread flower, whole wheat flour, and salt in a large mixing bowl. Add the yeast mixture and knead the bread with your hands until it's homogenous. (There was some convoluted food processor instructions for this in my cook book, but it's more fun to use your hands.) Remove the dough, spray the bowl with cooking spray and replace the dough. (I'm not sure how neccessary this step is, but I did it anyway. I'm pretty sure it wouldn't be that sticky though.) Cover it with plasic wrap and let the dough rise until it about doubles in size. I let it go for over an hour.
   
3. Fillings: coat a skillet with oil, heat on low. sautee the onion and italian seasoning until the onions are soft (5 minutes). Add the spinach to the onions along with 1/4 cup water. Put a lid over it and steam until the leaves wilt. Add canned tomatoes. Cook until the water evaporates. (in the recipe with actual mushrooms, it says to remove the onions, and cook the mushrooms till the water is gone, whick takes about half an hour.)
4. Calzone construction: Spray a cooking sheet with nonstick spray. Coat a working surface with flour. (i used my counter top) Punch down the dough, place it on your flour coated work surface, then divide it into 4 parts. Roll out into 7 inch circles. (I just used my hands to pull it thin instead of a rolling pin, as i do not have one) Add the fillings, then fold the dough in half and press the seam to seal it shut. (Remember the cheese! I totally forgot mine. They ended up being vegan calzones, but they were super yummy.) Cover and let rise again for another hour. (Another calzone recipe i found didn't include this second rising step, so i cut it way short for mine)
5. Baking: While the calzones are rising, adjust your oven racks to they divide your oven into thirds. Place a shallow roasting pan with a couple inches of water on the bottom rack. Preheat the oven to 400. Bake the calzones for 20 minutes once they're done rising. Serve with the tomato sauce of your choice on the size.
   

Verdict: This is a Sunday afternoon cooking extravaganza kind of meal. It was really good despite my ineptitude at procuring the correct ingredients, but then again you can fill a calzone with pretty much whatever and it tastes good (even tater tots). It'd go quicker with rapid rise yeast, but because of my luck with this one I couldn't find it.