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
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
SPICY BAKED SHRIMP
Steps:
- Whisk olive oil, Cajun seasoning, lemon juice, parsley, honey, soy sauce, and cayenne pepper together in a large glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
- Transfer shrimp into the prepared baking dish and pour any remaining marinade over top.
- Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 7.1 g, Cholesterol 172.6 mg, Fat 28.2 g, Fiber 0.5 g, Protein 19.2 g, SaturatedFat 4 g, Sodium 1136.6 mg, Sugar 4.6 g
SPICY CALZONE
No need for takeout when you can make delicious calzones for the family at home. This recipe makes two large log-type calzones. What makes this calzone a little different, is adding the spicy smoked kielbasa. It's a great addition combined with all the other flavors. These cheesy, gooey, easy, and delicious calzones will get two...
Provided by Sarah Farish
Categories Pizza
Time 55m
Number Of Ingredients 12
Steps:
- 1. Brown ground beef or sausage with onion and bell pepper. Stir in sliced Connecuh sausage. (Feel free to add any meat you like, Italian sausage is awesome). Drain meat.
- 2. Pour in 3/4 jar of Paul Newman's Garlic & Herb spaghetti sauce (or your choice I use PN's for ease and it has a lot of flavor).
- 3. Sprinkle with Parmesan cheese, salt and pepper, and Italian seasoning.
- 4. Spray your long jelly roll pan with Pam. Roll out the pizza dough in a square or round shape, your choice.
- 5. Line the dough with slices of mozzarella cheese and pepperoni slices.
- 6. In the center spoon the meat sauce.
- 7. For the square shaped: Fold over one end and then fold the other end to overlap. Fold the end pieces up to seal the calzone. Fold over so the seam is on the bottom. For the Round dough: Fold over like a crescent moon and pinch the ends to close the calzone.
- 8. I brush my calzone with melted butter and sprinkle the top with Parmesan cheese.
- 9. Bake in a preheated oven at 350 degrees for 30-35 minutes.
- 10. While this is baking I heat the remaining sauce in a saucepan on medium/low for dipping or drizzling over the calzone.
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