Sunday, November 15, 2009

Mini Shrimp Calzones

I tried a new recipe today from Giada De Laurentiis (Food Network), although I did modify it slightly.  It was very very good and I'll definitely make it again.  Next time, however, I'll prepare the shrimp mixture and put it on a whole wheat tortilla and bake for 10 minutes or so.  As prepared, they were 11 weight watcher points per calzone.  With whole wheat tortillas it will only be 6 points per serving.  No worries though, I had plenty of points to use today!

  • 1 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup canned chopped tomatoes in juice (I used Rotel w/green chilis - gave it a little bite)
  • 1/2 teaspoon dried thyme
  • 2 tablespoons chopped fresh Italian parsley leaves (I used dried parsley)
  • 1/2 cup dry white wine
  • 1 pound uncooked large shrimp , peeled and deveined (I used 1 lb of salad shrimp I had on hand)
  • 1 cup fresh sliced mushrooms **this was not in the original recipe but very good addition
  • 1/4 cup finely chopped green onions **this was not in the original recipe but very good addition
  • Salt and freshly ground black pepper
  • 6 (4-ounce) pieces of purchased or homemade pizza dough , recipe follows
  • 3 cups shredded mozzarella (I used 1/4 cup part-skim mozzarella cheese per calzone)
  • 1 large egg, beaten to blend (for egg wash) (I used Eggbeaters)

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.  **I added the mushrooms and shrimp along with the tomatoes- shrimp was frozen.

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 425 degrees F (400 degrees F if using non-stick coated pan).

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. (I sprayed each calzone with canola spray before I put in the oven to help make golden brown.)

Pizza Dough  **I used 2 Pillsbury Pizza Crust, each cut into 4 squares.
  • 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.

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