Spicy Shrimp Calzones Food

SHRIMP CALZONES

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

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

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.

SPICY CALZONE

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.

THREE MEAT CALZONE

Steps:

• Prepare the crust: Combine tomato juice, yeast and 3/4 cup of the flour in a large bowl.
• Mix well then add oil, salt, and oregano, then gradually add the remaining 3/4 cup or so of flour.
• Work into a soft dough, then knead for 5 minutes on a lightly floured surface until smooth and elastic.
• Transfer dough to a lightly oiled bowl and cover with a clean towel in a warm place until doubled in size (about an hour).
• Begin preparing filling while you wait for dough to rise, see below.
• When dough has risen, divide it into 2 even balls and let rest another 15 minutes.
• Pat out dough balls into 2 crusts, each about 1/8 inch thick.
• To prepare filling: Brown the pepperoni a little in an ungreased non-stick skillet; add onion, garlic, pre-cooked and crumbled Italian sausage and ground beef.
• Cook together until ground beef is thoroughly cooked; pour off excess grease, then add oregano and tomato paste; stir to combine thoroughly and cook another 10 minutes.
• Add salt or pepper to taste and set aside to let cool for filling the calzone.
• To assemble the calzone: Spread filling on one half of the prepared crust; sprinkle evenly with mozzarella cheese and top with the other prepared crust and press down firmly along the edges with the tines of a fork to seal.
• Slash top crust with a knife as you would a pie, then bake on a lightly oiled pizza pan in a 450 degree oven 12 to 15 minutes, until lightly browned.
• Alternatively, you could make two separate calzones instead of one large one.

CHEAT'S SPICY CHICKEN CALZONES

Steps:

• Mix the chicken with the salsa and vegetables.
• Lay a tortilla out flat on a bench.
• Place a sixth of the chicken mixture on one half of the tortilla, leaving a gap around the edge.
• Brush the edges of the tortilla with egg white and fold the empty half of the tortilla over the filled half. Press around the edges with a fork, just hard enough to seal the edges together.
• Don't worry if they pop open a bit, they hold together well enough from the next step!
• Spray a frying pan with oil and fry each calzone on both sides until golden brown.
• Serve as is, or wrap in foil to freeze.

MINI SHRIMP CALZONES

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.