Here’s a calzone recipe for the nutty seafood lover!

Crunchy, delectable piñon nuts, are tiny seeds derived from the pine tree. Piñon nuts are an excellent source of essential minerals, vitamins and heart-healthy fatty acids that are effective in reducing blood cholesterol levels.
Did you know that there are Russian folk remedies that include piñon nuts? Folklore tells us that powdered extracts from piñon nut shells are an effective treatment for cirrhosis of the liver and stomach disorders, severe rheumatism, and diseases of the spine. These extracts are also said to be successful in treating hemorrhoids, gynecologic, blood and metabolic disorders, as well as arthritis.
Powdered piñon shell extracts are believed to cure the common cold, gout, muscle ache, rheumatism and joint pain. Legend also tells us that tinctures and extracts from the powdered shells is a treatment for herpes and functions as a good cough medicine.
The Ramah Navajo treated cold and flu symptoms by inhaling the smoke from burning needles or resin. A compress of chewed piñon buds were effectively used as a burn dressing, as well. The Ramah Navajo also used a mixture of needles as a vomit-inducing agent for certain ceremonies. Not unlike the modern bikini wax, heated piñon resin was used to facilitate the removal of facial hair.

 
Calzone Crust:
1 ¾ cups of all-purpose flour
1 envelope Pizza Crust Yeast
1 tsp sugar
¼  tsp salt
⅔ cup 120° to 130°water
1 TBSP Extra Virgin Olive Oil
Filling:
2 cups shredded fontina cheese
1 cup diced shrimp (boiled or steamed)
⅓ cup piñon nuts
½  cup drained artichoke hearts (pat dry)
2 cups fresh spinach
¼ tsp Italian Seasoning
¼ tsp Crushed Red Pepper Flakes
1 TBSP Extra Virgin Olive Oil
¼ tsp Garlic Powder

Directions:
Preheat oven to 375°.
In a large bowl, combine 1 cup flour, dry yeast, sugar and salt. Add the water and olive oil; mix for one minute or until well- blended. Slowly add enough of the remaining flour to prepare soft dough. The dough will be a bit sticky and form a ball when it is ready to work. Knead the dough on a floured surface for about 4 minutes. If necessary add additional flour until elastic and smooth. Cover the dough and allow to rest for about 10 minutes on floured surface.
In a mixing bowl, combine cheese, shrimp and pine nuts. Add thinly chopped artichokes to bowl. Toss with torn spinach, Italian seasoning and crushed red pepper flakes until evenly mixed.
Roll out the dough into a 12-inch circular shape on a well-floured surface. Distribute filling evenly over bottom-half of dough; leaving ½” edge clean.
Fold the top portion of dough over the bottom portion. Leave ¼” border of the bottom layer clean. Stretch the bottom layer up and over the top layer. Fold and compress to seal the calzone. Carefully relocate to a greased baking sheet. Brush with 1 TBSP olive oil, and then dust with garlic powder and Italian herb seasoning. Make 3 slits on top of the calzone. Bake until golden for about 23 minutes.
Remove from oven and allow to cool for five minutes before serving.