Make the dough by whisking together warm water, yeast and sugar in a mixing bowl.

Add olive oil, salt and bread flour and stir until mixture is smooth.

Add whole wheat flour gradually and stir until mixture starts to pull from the sides of the bowl and form a ball.

Dump the dough onto a floured surface and knead until the dough is smooth.

Prepare a bowl by oiling it. Place dough into bowl and cover with plastic wrap or a tea towel.

Allow dough to rise for about 1 1/2 - 2 hours or until double in size.

While dough is rising, prepare the filling my mixing shredded chicken and pesto together in a bowl.

When dough is rising, prepare the filling by mixing shredded chicken and pesto together in a bowl.

When dough is risen, preheat the oven to 475 degrees and prepare a pan with parchment paper.

Divide the dough into 4-5 sections and roll out each section into a rectangle or oval on a lightly floured surface.

Spoon about 1/4 - 1/2 cup of chicken mixture onto one half of each section.

Top the chicken mixture wiht a slice of provolone cheese.

Fold the dough over the mixture and pinch the edges of the dough to seal each calzone.

Place the calzones on the prepared baking sheet and brust tops with olive oil. Sprinkle with Italian seasoning.

Bake calzones for 12-14 minutes or until cooked through.