Food Network: Mini Shrimp Calzones

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Mini Shrimp Calzones
Recipe courtesy Giada De Laurentiis

2 tablespoons olive oil
1 clove garlic, minced
1 cup canned chopped tomatoes in juice
1/2 teaspoon dried thyme
2 tablespoons chopped fresh Italian parsley leaves
1/2 cup dry white wine
1 pound uncooked large shrimp, peeled and deveined
Salt and freshly ground black pepper
6 (4-ounce) pieces of purchased or homemade pizza dough, recipe follows
3 cups shredded mozzarella
1 large egg, beaten to blend (for egg wash)
Extra-virgin olive oil

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.

Pizza Dough:
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.

Yield: 1 (16-ounce) ball of pizza dough
Prep Time: 10 minutes
Inactive Prep Time: 1 hour