Spicy Shrimp Calzones Recipes

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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 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

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