| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 546 |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 29 g |
| Cholesterol | 166 mg |
| Sodium | 840 mg |
Reviews
Not sure what sizet can of tomatoes. Can anyone tell what size?
Delicious
Made these for my family. They were great. The only thing I did different was that I chopped up the shrimp into bite size pieces and used basil instead of thyme. They were soooo good!
I added a little chopped onion and these were great! Will make again!
Very good! The only things I changed was to use diced tomatoes with jalepenos, red pepper flakes (we like it spicy and mozzarella & fresh parm. I made the dough too, simple and good.
Tried it for the first time today and it came out great! Had some troubles shaping the dough but it came out pretty good! my girlfriend loved them!
I used this as a guide for non mini calzones. I used olive oil prego mushroom sauce and sundried tomatoes with red sangria and 1/8 cup sugar. Used the same herbs as this recipe but used alot of fresh garlic & half of a large red onion. I used pre-made pizza dough and did not use an egg wash and in my opinion it didn’t need it. The calzones came out amazing and I am going to make this sauce and shrimp over linguine when my boyfriend gets back from his business trip.
This was a very tasty recipe! I used pillsbury pizza dough to save time. I had some challenges shaping the dough as it was square and not round and does not come puffy but rather flat.
Here are my recommendations after making the recipe:
1- Add red pepper flakes to the sauce if you like some heat.
2- Strain the tomato mixture prior to adding it to the dough to ensure a crisp bottom crust.
3- Make your own pizza dough 4- Consider making the shrimp bite size to make it easier to bite into in the calzone.
My boyfriend loved these. I had a little trouble sealing the calzones shut due to the juices from the mixture so I would suggest maybe straining the mixture before putting it in the dough.
I loved this recipe but made a few changes. First I added Shallots with the garlic; added 10 sprigs of basil and 5 sprigs of mint and used small cherry tomatoes instead of canned tomatoes. I also added red pepper flakes (spicy!) I also cooked down the sauce and left the majoritity of the tomatoes in the pan to make the marinara sauce. (adding tomato sauce and cooked it low and slow) Lastly I used Whole Wheat Dough , which took a few minutes longer to bake, but it came out great! Thanks for a awhsome recipe!