This is the second time I’ve made this recipe and absolutely love it. We’re trying to behave calorically around here – and theses taste positively decadent but clock in just around 500 calories. Next time, I will make a little more sauce to reserve for dipping because the sauce is amazing. Enjoy!
Mini Shrimp Calzones
Just the Tip – Inspired by Giada De Laurentiis
- 1 1/2 tsp olive oil
- 1 clove garlic, minced or grated
- 1 cup (1/2 of a 15 oz can) canned chopped tomatoes, juice drained
- 1/2 tsp dried thyme
- 2 tbsp fresh parsley, chopped (I skipped this ingredient this time because I didn’t have it)
- 1/2 cup dry white wine (I used vermouth)
- 1 lb uncooked large shrimp, peeled, deveined, and tails removed
- salt and freshly ground black pepper
- 1 lb pizza dough (I love the frozen balls of wheat dough from Whole Foods)
- 2 cups shredded part-skim mozzarella (I prefer freshly shredded)
- 1 large egg, beaten (for egg wash)
- Let the dough sit on the counter while you prepare the rest – it’s better when close to room temp.
- Preheat oven to 450 and line a large baking sheet with parchment paper.
- Heat the oil in a 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. Season with salt and pepper. Increase the heat to medium-high 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.
- Cut the pizza dough ball into 4 equal pieces. Roll out each piece into a 7-inch-diameter on a floured surface and lay on the prepared baking sheet. Sprinkle 1/4 cup 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, then sprinkle the remaining cheese over the shrimp mixture.
- Brush the edge of the dough with the beaten egg. Fold the dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal.
- Bake until golden brown, 12-15 minutes. Spray or brush a little olive oil over the calzones and serve.