Sausage Calzones

I could not find the little disk that allows me to transfer my photos from my phone to my computer other wise I would have blogged about these a while ago. My husband and I loved these calzones. I changed the recipe and added sausage , red pepper flakes and oregano. I also cooked the sauce down a lot more than the recipe calls for.  I liked the red pepper flakes with the sausage and the kick it has. I love these because you can eat them with or with out utensils. The recipe calls for shrimp and tastes great with it if you prefer sea food of sausage.

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.,1946,FOOD_9936_31519_PRINT-RECIPE-4X6-CARD,00.html

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