Dandelion Greens And Shiitake Calzones

Perhaps most of all, our children need to hear that we love them. And why do we love them? Simply because they are our children. Period! They do not earn our love, nor can they lose our love regardless of what they do. This is modeling the divine love of God. Why does He love us? Because He chooses to do so. The love is unconditional and not based on our performance. And the Bible says the only reason we love Him is because He first loves us (1 Jn. 4:19). And how did He show that loved? Through His own sacrifice. “In this is love, not that we loved God, but that He loved us and sent His Son to be the propitiation for our sins” (1 John 4:10). Children can easily see where your priorities are and where your love is directed.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Pastry, Vegetables	4	Servings

INGREDIENTS

3	T	Extra virgin olive oil
		Extra virgin olive oil, for
		brushing
1/4	lb	Shiitake mushrooms, stems
		discarded caps sliced
		3/8
		inch thick
2		Garlic cloves, thinly sliced
1	lb	Young dandelion greens, *
		see note
2	T	Water
		Salt, to taste
		Fresh ground black pepper
		to taste
1	lb	Pizza dough, divided in half
1/2	lb	Fontina cheese
2	T	Parmesan cheese, freshly
		grated

INSTRUCTIONS

Note: Use the dandelion stems for recipe: Pasta with Dandelion Stems
Set a 16-by-14-inch pizza stone or baking tiles on the bottom shelf  of
the oven and preheat to 500Â°F for at least 30 minutes. Meanwhile,  in
a large skillet, heat 2 tablespoons of the oil. Add the shiitakes  and
cook over moderately high heat, stirring occasionally, until  beginning
to brown, about 4 minutes. Add the garlic and cook,  stirring often,
until lightly browned, about 3 minutes. Transfer the  mushrooms and
garlic to a plate.  In the same skillet, heat 1 tablespoon of oil. Add
the dandelion  greens and 1 tablespoon of the water and cook, stirring
until wilted,  about 4 minutes. Return the mushrooms and garlic to the
skillet, add  the remaining 1 tablespoon of water and cook until the
liquid is  absorbed and the greens are al dente. Season with salt and
pepper and  transfer to a plate.  On a lightly floured surface, roll or
stretch the dough to form two  10-inch rounds. Assemble 1 calzone at a
time: transfer 1 dough round  to a well-floured rimless baking sheet.
Sprinkle one-quarter of the  Fontina on half of the dough, leaving a
1-inch border. Top with half  of the dandelion mixture and another
quarter of the Fontina. Fold the  dough over to enclose the filling and
press the edges together; crimp  to seal. Using a toothpick, poke a
hole in the top. Brush the calzone  with olive oil and sprinkle with 1
tablespoon of the Parmesan. Repeat  with the remaining ingredients on a
second rimless baking sheet.  Jiggle the baking sheets to release the
calzones and slide them onto  the pizza stone. Bake for about 11
minutes, or until the calzones are  crisp and the filling is bubbling
through the holes. Transfer to a  rack. Cut them in half and serve hot.
Make ahead: The dandelion mixture can be cooked up to 1 day ahead and
refrigerated.  NOTES : Recipe source: Food and Wine March 1998  Recipe
by: Ron West  Posted to Bakery-Shoppe Digest by Ron West
<ronwest@centex.net> on  Feb 10, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 747 Calories From Fat: 297 Total Fat: 33.7g Cholesterol: 105.4mg Sodium: 1222.1mg Potassium: 633.4mg Carbohydrates: 72.1g Fiber: 3.9g Sugar: 1.9g Protein: 41.5g