What's in your pockets?

In my pockets, two nights ago, there was roasted squash, sunflower seeds, sharp cheddar and brinjal pickle, but it certainly didn't last long.

It started out like this: we were sitting around in the bike co-op in our old neighbourhood, impatiently waiting for a workspace to open up so we could fix (and, as it turns out, screw up royally) our bikes after a salty, snowy, gravelly winter. I was thumbing through a cycling magazine--one of the least likely places I would expect to find a good recipe--and I came across a whole article on calzones. These "inside-out pizzas" are a regular occurence at our dinner table, given that they take two of our most favourite things--sandwiches and pizza--and essentially combine them to make something better than the sum of its parts. Thus, calzones were nothing new to me when I sat there in the window of the bike co-op, awaiting our turn. However, the fillings this author suggested--one of which I'd never even heard of before!--opened up a new world of calzone possibilities to me. I googled the recipe when I came home, bookmarked it, and more or less forgot about it every time we decided what to make for dinner. Then, the other day, I noted the sharp cheddar in our fridge, remembered to pick up a squash, biked out to the Bagel Shop & Deli to grab the exotic new ingredient, and finally committed to trying this inventive new calzone.

The result was something like a cross between a samosa and a calzone, and just like the sandwich-pizza hybrid that makes a calzone such a beautiful thing, the samosa-calzone union is a near perfect one. It's like we're cross-breeding new epicurean species, and so far we haven't created anything capable of eating us. Whether you're an old pro when it comes to calzones, or a brand-newbie, I think you'll like this.

Calzones with Squash, Brinjal Pickle and Sharp Cheddar

Renders 2 very hungry people stuffed and near-comatose, or serves 6 people with something on the side

Dough:

1 C warm water

1.5 tbsp yeast

Glug of honey

1 tbsp olive oil

1/2 tsp salt

2-2.5 C or more whole wheat flour

Mix the first four ingredients in a large bowl and let sit until foamy, about 7 minutes. Mix in the salt, and then the flour one cup at a time, until the dough pulls away from the edge of the bowl. Keep adding more flour until the dough stops being sticky, but is still able to absorb new flour. Turn it out onto a clean, floured surface and knead for a few minutes, until the dough is stretchy but firm. Put a little oil on your hands and form the dough into a ball, so that it is nicely oiled on the outside. Put it in a covered bowl and let it rise for at least an hour, in a warm spot.

Filling:

1 winter squash (butternut, buttercup or acorn)

1 C sharp cheddar (the older, the better)

2 tbsp Brinjal Pickle (you could use chutney if you were totally unsuccessful in your hunt for Brinjal)

1/4 C sunflower seeds (toasted lightly in your oven or in a skillet)

Roast the squash however you want. I'd usually halve it and roast it cut-side down on an oiled pan for about 40 minutes at 425 celsius (keep it that temperature for the calzone, if making right away). Let it cool a bit, and then scrape out the seeds, peel it, and put it in a bowl. Mix in the pickle and sunflower seeds, and then the cheddar, trying not to add it when it's so hot that it will melt the cheese. Save that part for later!

Divide the dough into 6 portions, and flatten each into a circle. Plop a bit of the filling into the middle of each, and fold over into a pocket. Transfer to a greased or non-stick pan, and use a fork to crimp the edges together.

Bake for 10-12 min at 425. We served ours with a bit of Rinag Bakery's Sweet & Spicy Sauce (usually reserved for samosas), but any dipping sauce is worth a try. As usual, I couldn't snap a picture of the finished product because I was too busy eating it. Picture a big pizza pop and you get the idea.