Prepare Pizza Dough. Preheat oven to 450 degrees F. In a 15x10x1-inch baking pan combine eggplant, zucchini, sweet pepper, mushrooms, and onion. Drizzle with oil; gently toss to coat. Roast on the center oven rack, uncovered, for 15 to 18 minutes or until vegetables are tender, stirring once. Cool slightly.
For filling, in a large bowl combine roasted vegetables, rosemary, salt, and black pepper.
Lightly grease two baking sheets and sprinkle with cornmeal. Divide each half of the pizza dough into 3 portions. On a lightly floured surface, roll one portion of the dough into a 7x6-inch oval. Spread about 1/2 cup of the filling crosswise over half of the oval, leaving a 1-inch border. Top filling with 1/4 cup cheese. Fold dough over filling; pinch edges together to seal. Place on prepared baking sheet. Using a fork, poke a few holes in top of calzone to allow steam to escape. Repeat with remaining dough portions and filling. Cover and let rise in a warm place for 30 minutes. In a small bowl beat together egg and water. Brush calzones with egg mixture.
Bake for 15 to 18 minutes or until golden.
Whole Wheat Pizza Dough
In a large mixing bowl combine all-purpose flour, yeast, and salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the whole wheat flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total). Cover and let rest for 10 minutes. Use as directed. Makes 1 1/4 pounds dough.