Scrumptioussausagecalzones Recipes

SCAMPI ON COUSCOUS

Steps:

• In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.
• Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.
• In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.
• To serve, mound the couscous in the center of a platter and top with the shrimp.

SCALLOP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
• Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.

SCALLOP SCAMPI

Steps:

• In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
• Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

SCRUMPTIOUS SHRIMP SCAMPI LINGUINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.
• Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
• Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.

SCRUMPTIOUS SAUSAGE CALZONES

Steps:

• In large bowl, dissolve yeast in water& milk.
• Add oil, salt, sugar and 2 cups of flour; beat until smooth.
• Add enough remaining flour to form a soft dough.
• Turn onto a floured surface& knead until smooth& elastic- approx.
• 6-8 minutes.
• Place in greased bowl, turning once to grease the top.
• Cover& let rise in a warm place until doubled, about 1 hour.
• Meanwhile, in a skillet, cook sausage until no longer pink; drain.
• Add spinach, cheeses, parsley& pepper; mix well.
• (mushrooms, onions, etc. can be added at this point) Punch down dough; divide into six pieces.
• On floured surface, roll each piece into 8" circle.
• Top each w/ 2/3 c.
• filling.
• Fold dough over filling; pinch to seal.
• Place on greased baking sheets that have been sprinkled with cornmeal.
• Brush tops lightly with oil; sprinkle with garlic salt.
• Bake at 400 for 20-25 minutes or until golden brown.
• Serve with pizza sauce.

SPINACH AND SAUSAGE CALZONES

Steps:

• CRUST: Blend flour, garlic, herbs and salt in medium bowl.
• Cut chilled shortening into 1/2-inch cubes. Cut chilled shortening cubes into flour mixture, using a pastry blender in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
• Sprinkle half the maximum recommended ice water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl, to the top distributing the moisture evenly into the flour. Press chunks down to the bottom of bowl with fork. Add more water by the tablespoons until the dough is moist enough to hold together when pressed together. Shape dough into ball. Flatten ball into 1/2-inch thick round. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
• Preheat oven to 400°F Grease or line a baking sheet with parchment paper.
• Heat oil over medium-high heat in a large skillet . Add the sausage and cook until crumbled and golden, about 5 minutes. Add the spinach, and cook until wilted. Let cool about 10 minutes. Add the cheeses. Reserve.
• Roll out dough on a lightly flour surface to 1/4-inch thickness. Cut out 4-inch circles. You should get 8 circles. You may have to gather up leftover dough and re-roll. Place 1 teaspoons tomato sauce on one side of the circle. Top with 1 tablespoons cooled sausage mixture. Brush edges with beaten egg and crimp and seal around edges wirh a fork.
• Place on prepared baking sheet. Brush tops with beaten egg and bake in preheated oven for 25 minutes.
• TIPS; Filling can be made a day ahead of time and refrigerated until ready to use.