SHRIMP CALZONES
Kids love these, (so do I), or forget the kids, they make great appitizers if you make them small. From Cooking Light
Provided by Derf2440
Categories Breads
Time 38m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- roll pizza crust into 18 x 10 inch rectangle.
- cut into 6 (6x5 inch) retangles.
- Combine tomato paste, water,and Italian seasoning.
- Spread evenly over retangles, leaving a 1/2 inch border.
- Arrange shrimp evenly over half of eaach rectangle.
- Brush edges of rectangles with water.
- Fold rectangles in half crosswise over shrimp, press edges together with a fork.
- Place calzones on a large baking sheet coated with cooking spray.
- Coat tops with cooking spray, and sprinkle evenly with parmesan cheese.
- Bake at 400 degrees for 18 minutes or until lightly browned.
MINI SHRIMP CALZONES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2 minutes. Add the tomatoes, thyme, parsley, and wine. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes. In a small bowl, season the shrimp with salt and pepper. Add the shrimp to the skillet and saute until just cooked through, about 2 minutes. Set aside to cool in a small bowl.
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter floured round. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1-inch border. Spoon the shrimp mixture over the cheese. Sprinkle the remaining cheese over the shrimp mixture. Brush the edge of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal.
- Transfer the calzones to the 2 prepared sheets. Bake until the calzones puff and become golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and serve.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
- Yield: 1 (16-ounce) ball of pizza dough
- Prep Time: 10 minutes
- Inactive Prep Time: 1 hour
SPICY SHRIMP CALZONES
Skip the pizza and treat yourself with a spicy shrimp calzone tonight! Discover recipes other like this one, Armstrong's line of quality cheeses and more.
Provided by Armstrong Cheese
Time 38m
Yield 4
Number Of Ingredients 9
Steps:
- Sauté shallot and green pepper in olive oil until soft.
- Mix together sautéed shallot, peppers, shrimp, chili sauce, and tomato sauce.
- Roll pizza dough into 18 x 10 inch squares. Cut into 6 x 5 inch rectangles.
- Spread 50 g (3 ½ tbsp) shrimp mixture evenly over rectangles leaving about ½ to 1 inch border.
- Add 25 g (0.88 oz) cheese to the top of shrimp mixture.
- Brush edges of the pizza dough with water.
- Fold rectangles half crosswise and press edges with a fork.
- Bake at 400°F for 15-18 minutes until light golden in colour.
SARASOTA'S SIMPLE PESTO SHRIMP CALZONES
For a quick week night dinner try these shrimp calzones. Gooey cheese, savory pesto, shrimp, and served with a sweet marinara sauce if you want. Add a quick tossed salad, and save some room for some fresh summer fruit for dessert. These can be made on the grill or a pizza stone, but I make them right in the oven to make this as easy as possible. And to make things even easier ... take advantage of shrimp you can buy steamed fresh right at the seafood counter; or even frozen shrimp will work, but not quite as well. Store bought pesto, marinara sauce, and pizza dough and you have dinner in 30 minutes. Now, please make your own crust, pesto, and steam your own shrimp if time allows, but this is just one of those quick dinners I like to have on hand when you need it - or just to tired to cook, but it is so much better and cheaper than take out. You can even use one of those "bagged" lettuce to make a great quick side salad and add your favorite toppings. And remember ... these are my favorite ingredients, but please feel free to add olives, peppers, mushrooms, or other cheeses - use your imagination!
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 4 Calzones, 4 serving(s)
Number Of Ingredients 14
Steps:
- Shrimp -- In a medium size saute pan, add the butter and bring to medium heat. Add in the onion and garlic and cook 2-3 minutes until tender but not soft. NOTE: At this point if you decide to add any other ingredients, such as peppers, mushrooms or olives, you can add them too. Saute 2-3 minutes until tender. Then add in the shrimp (seasoned with salt and pepper) and cook 1-2 minutes, as they will continue to cook in the calzone - I actually under cook the shrimp so they don't get tough. Immediately remove from the heat and transfer to a plate to cool.
- Filling -- Once the shrimp have cooled a couple of minutes, add to a medium size bowl along with the pesto, fontina, and mozzarella and lightly toss to combine.
- Pizza Dough -- Cut the dough into 4 equal pieces and then roll into a 8-9" circles. I like to bake mine on either a pizza stone, or either a baking sheet lined with parchment paper and sprayed with a non-stick spray. Makes for an easy clean up.
- Lay your 4 pizza circles on the baking sheet or whatever you choose to use, and then add the shrimp filling on the crust, a little to the right or left of center. Then fold over the crust to make a half moon and to cover all the filling.
- Wet the edge of the pizza crust with a little water. I just use my finger and then press the top and bottom together. Now, you can use your fork or you can use your finger to press the edges together. I just squeeze them and make a little "Pie Crust" like technique. It doesn't have to be fancy. Just as long as the top and bottom is pressed together and sealed well.
- Brush the calzones with olive oil and sprinkle the parmesan cheese over the top. Make 3-4 thin cuts with a knife in the calzone so the steam can escape and the calzone can puff up and get golden brown.
- Bake -- Oven, middle shelf to 400 degrees. Bake for 25-35 minutes until golden brown. Make sure to let them cool about 5 minutes before serving.
- Marinara -- Simply heat some marinara in the microwave or stove top and serve with the calzones.
- Serve -- A nice crisp salad is all you need. Enjoy!
Nutrition Facts : Calories 535.3, Fat 27.4, SaturatedFat 12.8, Cholesterol 286.3, Sodium 1471.3, Carbohydrate 31, Fiber 9.6, Sugar 13, Protein 44.6
MINI SHRIMP CALZONES
Again a recipe for Thanksgiving 2007. The degree of difficulty on this recipe is intermediate. It is a recipe by Giada De Laurentiis. If done correctly, and with patience. This is easily a 5-star recipe. Please try it!
Provided by tornadoes three
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2 minutes. Add the tomatoes, thyme, parsley, and wine. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes. In a small bowl, season the shrimp with salt and pepper. Add the shrimp to the skillet and saute until just cooked through, about 2 minutes. Set aside to cool in a small bowl.
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter floured round. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1-inch border. Spoon the shrimp mixture over the cheese. Sprinkle the remaining cheese over the shrimp mixture. Brush the edge of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal.
- Transfer the calzones to the 2 prepared sheets. Bake until the calzones puff and become golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and serve.
- Pizza Dough:.
- 1/2 cup warm water (105 to 110 degrees F).
- 2 teaspoons active dry yeast.
- 2 cups all-purpose flour, plus more for kneading.
- 1 teaspoon salt.
- 3 tablespoons olive oil, plus more for bowl.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
Nutrition Facts : Calories 544.7, Fat 26.5, SaturatedFat 9.5, Cholesterol 194.7, Sodium 960.9, Carbohydrate 37.9, Fiber 2.1, Sugar 2.6, Protein 34.1
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