I got to jump on a trampoline yesterday.
I felt like a little kid again. Yet, I realized I am far less flexible and agile as I once was. I have memories of summer afternoons in Virginia jumping for hours in the neighborhood. Attempting (and succeeding) at straddle splits and forward flips.
By the way, forward flips were not attempted yesterday. My insurance would probably not cover that.
I also drank lots, and lots, of wine last night to celebrate my day on the trampoline. With my new health kick I was trying to avoid waking up thirsty and swollen, yet the glass just seemed to fill itself to the top. Repeatedly.
In addition to the debauchery last night, I got my haircut yesterday morning. Short. Not short like I usually have it, which is still too short for a dancer. Short as in, “Am I really a dancer that has to potentially get this hair in a bun with a fake ponytail in two weeks!” When she brought out the razor to cut the short hairs seen on the back of my neck, I new I was in potential trouble.
Am I going through a third-life crisis? At least this dinner seems somewhat normal for me. I think if I put “cheese-wiz” and pepperoni in it we would start to have a problem.
Serves 4
Prep time: 15 minutes
Cook time: 40 minutes
1 lb. butternut squash, chopped into 1 inch pieces
1 bunch swiss chard, stems removed chopped and leaves chopped
2 tbsp. coconut oil, divided
1/3 c. dried cranberries
2 cloves garlic, chopped
1 ball of pizza dough, I got mine from Whole Foods but Trader Joe’s and your local pizzeria also sells dough
Flour for dusting
2 c. ricotta
1/4 lb. prosciutto, coarsely chopped
Preheat oven to 400 degrees. Toss butternut squash with 1 tbsp. coconut oil and season with kosher salt and cracked black pepper. Roast for 20-25 minutes or until just tender. Remove from oven and then turn the oven to 450 degrees.
Meanwhile, heat the other 1 tbsp. coconut oil over medium-high heat. Toss the rainbow chard stems in the oil and cook for 4 minutes or until just tender. Then saute the cranberries and garlic for 1 minute with the chard stems. Add the leaves, and toss with tongs until the leaves are wilted down. Season with kosher salt and black pepper.
Dust a large clean surface with flour. Cut the dough into 4 equal pieces. Roll each piece out into a 4-5 inch round.
When butternut is finished, add it to the chard. Then add ricotta and prosciutto. Season the mixture to taste.
Add 1/4 of the mixture in the middle of one of the pizza rounds. Fold the dough over to make a pocket and seal the edges with your fingers by rolling up the sides. Place on a baking sheet and repeat.
Cook calzones for 15-18 minutes or until browned. Let cool for 5 minutes and serve.
February 22, 2009 at 1:52 pm
yummmmmmmmmmmmmmmmmmmmmmm. that’s what i’m talkin’ about.
February 22, 2009 at 6:59 pm
Glad you approve.
February 22, 2009 at 4:01 pm
This sounds really great. It’s the cranberries that give it a little extra zing!
February 22, 2009 at 6:59 pm
My husband likes when I make swiss chard with cranberries, so I figured while I was wilting them down to put them in the calzone I should just add a little “zing”.
February 22, 2009 at 5:45 pm
Kari,
That’s an unusual sounding calzone. Not your typical calzone that you’d find at a nyc pizzeria!
Sounds delicious!
February 22, 2009 at 6:59 pm
I know! That is what I love about it:) It’s kind of healthy looking, right?
February 22, 2009 at 7:35 pm
where did the erik-ratings go?
February 22, 2009 at 9:47 pm
We are working on it!:)
February 22, 2009 at 8:13 pm
This looks amazing!!! I must make. Like tonight. I love butternut squash in anything, but in a calzone? I mean, that’s just pretty awesome.
February 22, 2009 at 9:47 pm
Oh! Do tell how you like it:)
February 23, 2009 at 7:24 pm
The refilling of your glass may have had something to do with me:) This recipe looks delicious!!
February 24, 2009 at 10:49 pm
100% possible:)
December 2, 2009 at 10:12 pm
So delicious! I used collards instead of rainbow chard because it was what I had on hand, and I added a little curry powder and cumin to give it an Indian flair. I also omitted the procuitto ( house of veggies here ) So delicious! Thanks for the recipe! Can’t wait to try some of your others!
May 13, 2010 at 5:40 pm
my kids just love to jump around on trampolines and they are sort of addicted to it.’.~