Shrimp Calzones Recipes

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TRADITIONAL CALZONE



Traditional Calzone image

Serving this calzone at Easter has been a custom in my Italian family for over four generations. The filling is a delectable blend of Italian sausage and three types of cheese.-Joanne DiGirolamo, Des Plaines, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 15-20 servings.

Number Of Ingredients 23

5-1/2 to 6 cups all-purpose flour
4-1/2 teaspoons sugar
1 tablespoon dried parsley flakes
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons salt
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1-1/4 cups water
10 tablespoons butter
2 large eggs
FILLING:
3 pounds bulk Italian sausage
3 cartons (15 ounces each) ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Romano cheese
3 large eggs, lightly beaten
1/4 cup dried parsley flakes
EGG WASH:
1 large egg
2 tablespoons water

Steps:

  • In a large bowl, combine 4 cups flour, sugar, parsley, yeast, salt, basil, rosemary, garlic powder, onion powder and pepper. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 30 minutes., Meanwhile, in a skillet, cook sausage until no longer pink; drain. Stir in the cheeses, eggs and parsley; set aside. Punch dough down. On a lightly floured surface, roll out two-thirds of dough into a 18x15-in. rectangle. Transfer to a greased 13x9-in. baking dish (edges will hang over sides). Press pastry onto bottom and up sides of dish., Spread filling over crust. Roll out remaining pastry to fit top of dish; place over filling. Trim edges; pinch to seal. Cut slits in top. beat egg and water; brush over top. Bake at 350° for 60-65 minutes or until a thermometer inserted into filling reads 160°. Let stand for 10 minutes; cut into squares.

Nutrition Facts :

CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY



Classic Meat Lover's Calzones Recipe by Tasty image

Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.

Provided by Katie Aubin

Categories     Dinner

Time 1h40m

Yield 4 serving

Number Of Ingredients 14

¾ cup warm water
1 ½ teaspoons instant yeast, (1/2 packet)
2 cups all-purpose flour, plus more for dusting
1 ½ teaspoons kosher salt
1 tablespoon olive oil
3 links Italian sausage, casings removed and sausage crumbled
½ yellow onion, diced
½ teaspoon kosher salt, plus a pinch
½ teaspoon black pepper
½ cup marinara sauce, plus more for dipping
8 slices deli ham
20 slices pepperoni
1 cup shredded mozzarella cheese
1 large egg

Steps:

  • Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
  • Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
  • Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  • While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
  • After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
  • Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
  • Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
  • Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
  • Serve the calzones with marinara sauce for dipping, if desired.
  • Enjoy!

Nutrition Facts : Calories 619 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, Sugar 3 grams

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.

SPICY SHRIMP CALZONES



Spicy Shrimp Calzones image

Skip the pizza and treat yourself with a spicy shrimp calzone tonight! Discover recipes other like this one, Armstrong's line of quality cheeses and more.

Provided by Armstrong Cheese

Time 38m

Yield 4

Number Of Ingredients 9

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
100 g (3.5 oz) Armstrong Pizza Mozzarella Shredded Cheese
10 g (0.35 oz) green pepper, minced
10 g (0.35 oz) minced shallot
10 g (0.35 oz) green onion, thinly sliced
1 tbsp olive oil

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.

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

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