As soon as it gets cold, really cold, all I really want when we get home from work is bread, cheese and blankets. I have so little motivation and while bread and cheese surely tastes great, too much is definitely not an aid to our better health. So last night when I was craving calzones, had to hit the gym in a few hours, and knew there was nothing else in the world that would tame my craving, I made some changes to our recipe…
The dough is thin and light, and I went easy on the cheese and marinara and stuffed them with veggies. Even with my substitutions, they were perfect and hit the spot. Bread and cheese cravings tamed again for another day, well hopefully several days, otherwise my family’s tendency to adopt the Hobbit diet plan during the holidays might kill me. First breakfast, second breakfast – you get the idea.
For the dough:
1 cup (6 ounces) of water
1 packet of active-dry yeast (if using instant yeast, you don’t need to dissolve it during the first step)
3 cups (10 ounces) whole wheat or unbleached all-purpose flour
1/2 tsp salt
4 tablespoons brown sugar
2 tablespoons olive oil
1 egg, beaten (optional)
For the calzone innards:
2 cups artichoke hearts
2 cups olives, halved or quartered
2 cups marinara or tomato sauce (your preference)
2 cloves garlic, minced
1/4 cup oregano (dried or fresh)
1. To make dough: Between 30 minutes-1 hour before baking, preheat your oven to 375 degrees. If you plant to use a baking stone, place it in the middle of the oven. Add warm water to yeast and whisk and stir yeast thoroughly into water. Allow the yeast a few minutes to dissolve. Measure flour into a mixing bowl, add salt and brown sugar and use your hand or whisk to combine.
Mix until dough is stretchy and just a bit sticky and turn onto counter to finish mixing/kneading. Place in a covered bowl and drizzle a glub or two of olive oil over the top and allow to rise for 30-45 minutes.
2. When the dough is ready pull from bowl and knead until olive oil is thoroughly mixed in the dough. Divide into four pieces, rolling each piece out, and laying it on your pizza stone/baking sheet.
3. Layer 1/2 of the dough with marinara and top with cheese, artichokes, olives, garlic and oregano. Pull empty side over, and fold edges over to seal or use a fork. To get the trademark crescent shape, gently fold the edges and straight side toward you in a “c” shape.
4. Brush each calzone with lightly beaten egg and bake for 18-22 minutes (depending on your oven). Allow to cool for several minutes before removing.
Makes 4 calzones.
So good! Hit the spot completely and we have two leftover to munch on sometime this weekend while we’re busy running around trying to get ready for Christmas next week. Hopefully you all are a lot more organized than we have been this year. Where did December go?
That brings me to my latest newb running issue. Shin splints. As I’m rounding the year mark since I started running, I’ve only just now encountered what is seemingly a common problem for most runners early on. It’s mainly in my left leg and it stops several inches below the knee. I can usually run about 3/4 of a mile before my shin starts tightening and I’ve only noticed this problem since October when I bruised my right ankle running trails.
I can’t help but think that maybe I’ve changed my stride from that injury. Coupled with the fact that because of the weather I’ve been trapped on the treadmill which had caused more change in the way I typically run. I’m not ready to make a PT appointment just yet, but wondered if my more experienced fellow readers might have suggestions or insight?
BTW, can I just say that I hate the treadmill with the intensity of a thousand erupting volcanoes! I just hate the treadmill. It’s boring, it doesn’t adapt to the change in pace, stride or movement natural running takes and it just doesn’t relax me. Unfortunately, until the ice melts off the streets, I just don’t feel comfortable trying to run outside and possibly slipping and hurting myself again or worse than I did in October.
Can I get an amen!?
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