Today, I think I'm just going to do one block. I'm going to stretch it out with lots of interval work and bring out the bands!
Side leg alternate 1/2 way around the world (1-8)
Up and lunge x 2, exit (9-16)
L-Step (17-24)
Boomerang (25-32)
Shrimp Calzones
1 (1 pound) loaf frozen bread dough
1 1/3 cups (8 ounces) chopped cooked shrimp
1 cup chopped romaine lettuce
1/2 cup (2 ounces) shredded Muenster cheese
1/3 cup chopped red onion
1 tablespoon Chablis or other dry white wine
2 teaspoons olive oil
1/8 teaspoon dried whole thyme
1/8 teaspoon pepper
3 cloves garlic, minced
Vegetable cooking spray
Thaw bread dough.
Combine shrimp and next 3 ingredients in a bowl; toss well. Combine wine and next 4 ingredients; stir well. Add to shrimp mixture; toss well.
Divide dough into 8 equal portions. Working with 1 portion at a time,roll each portion to a 1/8 inch thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 6-0inch circle with floured fingertips. Spoon 1/3 cup shrimp mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Lightly coat with cooking spray.
Bake at 375 degrees for 20 minutes or until golden. Remove from oven, and lightly coat again with cooking spray. Serve warm.
Yield: 8 servings
Calories: 224, Protein 12.9, Fat 5.8, carbs 29.6, cholesterol 63, sodium 389
Go to alisongalvan.blogspot.com for back recipes and choreography notes, or to leave comments.
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