Shrimpcalzones Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SARASOTA'S SIMPLE PESTO SHRIMP CALZONES



Sarasota's Simple Pesto Shrimp Calzones image

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

2 (8 ounce) cans pillsbury pizza dough (I like to have a little leftover and make my calzones a bit bigger. Besides, any leftover pizza doug)
1 lb shrimp, large, tails off and rough chopped
1 small onion, fine diced
2 teaspoons garlic, minced
1/4 cup roasted red pepper, chopped (I just used a jar)
1 (3 ounce) jar basil pesto (or any store bought brand and type)
1 cup Fontina cheese, shredded (you could use all mozzarella, but I like the mix of fontina with mozzarella)
1 cup mozzarella cheese, shredded
4 tablespoons parmesan cheese, grated fine
1 tablespoon butter (to saute the shrimp, onion and garlic)
1 tablespoon olive oil (to brush the pizza crust)
salt
pepper
2 cups marinara sauce (your favorite brand)

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



Mini Shrimp Calzones image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 clove garlic, minced
1 cup canned chopped tomatoes in juice
1/2 teaspoon dried thyme
2 tablespoons chopped fresh Italian parsley leaves
1/2 cup dry white wine
1 pound uncooked large shrimp, peeled and deveined
Salt and freshly ground black pepper
6 (4-ounce) pieces of purchased or homemade pizza dough, recipe follows
3 cups shredded mozzarella
1 large egg, beaten to blend (for egg wash)
Extra-virgin olive oil
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

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

SHRIMP CALZONES



Shrimp Calzones image

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

1 (10 ounce) package prepared pizza crust
1/3 cup Italian-style tomato paste
1 tablespoon water
1/4 teaspoon dried Italian seasoning
1 (8 ounce) package frozen cooked baby shrimp, thawed and drained
butter-flavored cooking spray
1 tablespoon grated parmesan cheese

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 ANTIPASTO CALZONES



Mini Antipasto Calzones image

Provided by Giada De Laurentiis

Categories     appetizer

Time 50m

Yield 12 mini calzones

Number Of Ingredients 10

Flour, for dusting
One 1-pound ball pizza dough
Cornmeal, for dusting
1/2 cup (4 ounces) shredded fontina (see Cook's Note)
1/2 cup (4 ounces) shredded provolone
1 ounce salami, diced into 1/4-inch pieces
1/4 cup diced roasted red pepper (jarred or homemade)
1 tablespoon finely chopped kalamata olives (about 5 olives)
1 egg
Marinara sauce (jarred or homemade), warmed, for dipping

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • On a lightly floured work surface, roll out the dough ball into a 14-inch circle, about 1/4-inch thick. Using a 4-inch round cutter, cut the dough into 12 circles. Transfer the circles onto two heavy baking sheets dusted with cornmeal.
  • In a medium bowl, combine the fontina, provolone, salami, peppers and olives. In a separate small bowl, beat together the egg and 1 teaspoon water. Place 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border at the edge. With a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled half of the dough over the filling and, using the tines of a fork, press the edges together to seal. Repeat with the remaining circles of dough.
  • Brush the calzones with the remaining egg mixture. Bake for 14 minutes, rotating the baking sheets halfway through, or until the calzones are golden brown. Serve the calzones on a platter with warm marinara sauce for dipping.

REAL ITALIAN CALZONES



Real Italian Calzones image

This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.

Provided by Jenny

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 13

1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups all-purpose flour, divided
1 teaspoon olive oil
½ cup ricotta cheese
1 ½ cups shredded Cheddar cheese
½ cup diced pepperoni
½ cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

Steps:

  • To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
  • To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
  • Preheat oven to 375 degrees F (190 degrees C).
  • When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Nutrition Facts : Calories 334.6 calories, Carbohydrate 31.6 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 7.2 g, Sodium 667 mg, Sugar 0.9 g

More about "shrimpcalzones recipes"

GIADA DE LAURENTIIS' MINI SHRIMP CALZONES | EVERYDAY ITALIAN | FOOD ...
giada-de-laurentiis-mini-shrimp-calzones-everyday-italian-food image
Nov 19, 2009 Giada's mini shrimp calzones are the perfect treats for pizza-lovers or party-go'ers!Subscribe to #discoveryplus to stream more #EverydayItalian: https://dis...
From


SEAFOOD CALZONE - JAMES MARTIN CHEF
400g San Marzano tinned tomatoes, blended; 2 x balls buffalo mozzarella; 1 chilli, sliced; 1 x bag rocket; 1 kilo (total) shrimps, mussels, lobster tails, crayfish, cooked and shelled and sliced …
From jamesmartinchef.co.uk


SHRIMP CALZONE | RECIPES | KALAMAZOO OUTDOOR GOURMET
Ingredients. 1 batch White Wine Pizza Dough, about 28 ounces; 1 pint grape tomatoes, halved; 8 Spanish queen olives, pitted and sliced; 2 cloves garlic, thinly sliced
From kalamazoogourmet.com


SHRIMP CALZONES - RECIPE - COOKS.COM
SHRIMP CALZONES : 1 sheet refrigerated pastry shell (Pepperidge Farm) 3 tbsp. Italian salad dressing 1 (6 oz.) pkg. frozen peeled, cooked sm. shrimp, thawed 3 thin tomato slices 3 oz. …
From cooks.com


HOW TO MAKE THE BEST SHRIMP CALZONE AT HOME! - YOUTUBE
Sep 10, 2022 Cooking calzone with Neapolitan style pizza dough which is made by poolish is so easy and delicious. Just Marinate the shrimps, add some vegetables and chee...
From youtube.com


MINI SHRIMP CALZONES | FOOD NETWORK SHOWS, COOKING AND RECIPE …
Trending Recipes. Parmesan-Crusted Meatballs. ... Mini shrimp calzones are the perfect treats for pizza-lovers. From: Pizza Party with Everyday Italian. Similar Topics: Italian ...
From foodnetwork.com


MINI SHRIMP CALZONES : RECIPES : COOKING CHANNEL RECIPE | GIADA …
Cooking Channel serves up this Mini Shrimp Calzones recipe from Giada De Laurentiis plus many other recipes at CookingChannelTV.com
From cookingchanneltv.cel28.sni.foodnetwork.com


MINI SHRIMP CALZONES : RECIPES - COOKING CHANNEL RECIPE
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.
From cookingchanneltv.com


SPICY SHRIMP CALZONE RECIPE - ARMSTRONG CHEESE
Ingredients 454 g (16 oz) pizza dough; 50 g (3 ½ tbsp) tomato sauce; ¼ tsp garlic chili sauce; 200 g (7 oz) frozen baby ice shrimp, thawed and drained
From armstrongcheese.ca


MINI SHRIMP CALZONES RECIPE | GIADA DE LAURENTIIS - COOKING …
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.
From cookingchanneltv.com


MINI SHRIMP CALZONES | JUST THE TIP
Dec 4, 2013 This is the second time I've made this recipe and absolutely love it. We're trying to behave calorically around here - and theses taste positively decadent but clock in just around 500 calories. Next time, I will make a little …
From justthetipfood.wordpress.com


MINI SHRIMP CALZONES RECIPE | GIADA DE LAURENTIIS | COOKING …
Watch Live; Apps; Stream on discovery+; Log In; Profile; Log Out; Register
From cookingchanneltv.cel28.sni.foodnetwork.com


MINI SHRIMP CALZONES - PUNCHFORK
1 pound uncooked large shrimp, peeled and deveined; 1/2 teaspoon dried thyme; 2 tablespoons chopped fresh Italian parsley leaves; 2 tablespoons olive oil; 6 (4-ounce) pieces of purchased or homemade pizza dough, recipe follows; 2 …
From punchfork.com


11-4: CALZONE WITH SEAFOOD - SIMPLY DELICIOUS: THE …
Feb 25, 2016 Here’s one from the Fish & Seafood chapter, which I haven’t delved into for awhile. 11-4: Calzone with Seafood sounds rather strange on paper, and was in fact strange in reality. If you’re picturing a pizza-like calzone …
From simplydeliciouscookbook.com


SHRIMP CALZONES - CANADIAN LIVING
Sep 24, 2024 Method. Preheat oven to 475°F. Line large baking sheet with parchment paper; set aside. In nonstick skillet, heat garlic butter over medium heat.
From canadianliving.com


Related Search