Sunday, May 15, 2011

Shrimp, Arugula, Tomato Calzone


Fontina cheese, fresh grated parmesan, fresh spinach, tomatoes and shrimp a fantastic combination all tucked inside this homemade dough!
A great blend of flavors, one we make often. If you loves greens use whatever kind you like. We have used escarole, spinach and swiss chard. All worked very good with the fillings. Growing up when we would add many different different ingredients to the filling, it would be called a dirty roll instead of Calzone. There are many different combinations that would also make this a dirty roll my Aunt would call that to a sausage roll that had many other ingredients added to it. I always found that funny to hear, it would be referred to many times when you would go off the normal recipe with different ingredients. So here is the Shrimp version of our dirty roll~

3 tablespoons olive oil
1 clove garlic, minced
1 pound extra-large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3  Roma tomatoes, chopped or grape tomatoes  ( about 1 1/2 cups)
1/4 cup white wine or
1/4 cup low-sodium chicken stock
3 tablespoons chopped fresh tarragon leaves
2 packed cups arugula, chopped spinach or other greens you may like
1/4 teaspoon garlic powder, oregano, basil, parsley and cayenne pepper
tablespoons olive oil
1 cup shredded fontina cheese or mozzarella

1 pound of homemade pizza dough or store bought
Parmesan cheese
Egg wash
1 beat egg with
1 teaspoon water

Preheat the oven to 425 degrees F.
Filling: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the and garlic and cook, stirring frequently, until soft, about 1 minutes. Season the shrimp with herbs and spices, to taste, and add them to the skillet. Cook  aonther minute. Remove the shrimp . Set aside.
In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes or more until most of the liquid has evaporated. Remove the pan from the heat. Add the tarragon, arugula, and shrimp.
Cool, place mixture down the center of the rolled out dough, (12x14) sprinkle shredded fontina cheese sprinkle on top with 2 tablespoons grated parmensan cheese evenly over the shrimp mixture.
Fold over crimp edges with fork tines and seal with egg wash. Bake till golden brown.

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