Easy Shrimp Calzones: A 30-Minute Weeknight Win

Info

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Yield: 6 servings

Ingredients

• 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

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

Instructions

1. In a large heavy skillet, warm the oil over medium-low heat. Add the garlic and sauté for about 2 minutes, until fragrant and tender. Stir in the tomatoes, thyme, parsley, and wine. Raise the heat to medium and simmer until most of the liquid has evaporated, about 8 minutes. While the sauce simmers, season the shrimp with salt and pepper in a small bowl. Add the shrimp to the skillet and sauté just until cooked through, about 2 minutes. Transfer the shrimp mixture to a small bowl and let cool.
2. Place one oven rack in the center and another on the bottom of the oven. Preheat the oven to 450 degrees F.
3. Line two large heavy baking sheets with parchment paper. On a floured surface, roll each piece of pizza dough into a 7-inch round. Sprinkle half of the mozzarella over the lower half of each round, dividing it evenly and leaving a 1-inch border. Spoon the shrimp mixture over the cheese, then sprinkle the remaining mozzarella on top. Brush the edges of the dough with the egg wash. Fold the plain half of the dough over the filling to form a half-moon shape. Press the edges firmly together and crimp to seal.
4. Transfer the calzones to the prepared baking sheets. Bake until they puff up and turn golden brown, about 12 to 15 minutes. Brush the calzones with extra-virgin olive oil and serve.
5. For the dough: In a small bowl, mix the warm water and yeast until blended. Let stand until the yeast dissolves, about 5 minutes. In a food processor, combine the flour and salt. Blend in the oil. With the machine running, pour in the yeast mixture and blend just until a dough forms. Turn the dough out onto a lightly floured surface and knead until smooth, about 1 minute. Place the dough in a large oiled bowl and turn to coat with oil. Cover with plastic wrap and set aside in a warm, draft-free spot until doubled in volume, about 1 hour. Punch down the dough and shape into a ball. Use immediately or store airtight in the refrigerator for up to 1 day.
6. Yield: 1 (16-ounce) ball of pizza dough
7. Prep Time: 10 minutes
8. Inactive Prep Time: 1 hour