Mini Shrimp Calzones

By Treebs

By Giada De Laurentiis

Ingredients

• PIZZA DOUGH:
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 cup canned chopped tomatoes in juice
• 1/2 tsp dried thyme
• 2 tbsp chopped fresh Italian parsley leaves
• 1/2 cup dry white wine
• 1 lb uncooked lg shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 6 (4 oz) pieces of purchased or homemade pizza dough, recipe follows
• 3 cups shredded mozzarella
• 1 lg egg, beaten to blend (for egg wash)
• Extra-virgin olive oil
• 1/2 cup warm water (105 to 110 degrees F)
• 2 tsp active dry yeast
• 2 cups all-purpose flour, plus more for kneading
• 1 tsp salt
• 3 tbsp olive oil, plus more for bowl

Details

Preparation time 15mins
Cooking time 30mins
Adapted from google.com

Preparation

Step 1

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 degree F.

Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough into a 7" diameter floured round. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1" 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 12-15 minutes. Brush extra-virgin olive oil over calzones and serve.


PIZZA DOUGH:

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 down the dough and form into a ball. the dough can be used immediately or stored airtight in the refrigerator for 1 day.