Mini Shrimp Calzones
Need A mixture of egg, olive oil, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Watch how to make this recipe.
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.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Maysara Arsheen Pinot Gris
A bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.