Italian Calzone
Heat the oil in a large pan over medium heat. Sauté the garlic for 30 seconds, then add the tomatoes, thyme, parsley, vinegar, and the tomato can liquid. Increase the heat to bring the mixture to a boil. Stir continuously until about two-thirds of the liquid evaporates (about 8 to 10 minutes). In a bowl, season the shrimp with salt and pepper, then add them to the mixture. After 5 minutes, turn off the heat and set the shrimp filling aside to cool. Divide the calzone dough into 6 portions and roll each portion into a circle about 15 cm (6 inches) in diameter.Divide the cheese into 12 parts. Place one part on the lower half of each dough circle, then add one-sixth of the shrimp mixture on top of the cheese. Cover the filling with the remaining cheese portions.Moisten the edges of the dough with water, fold the dough over to form a half-moon shape, and press the edges together with a fork to seal. Preheat the oven to 200°C (about 400°F). Place the calzones on a baking sheet lined with cornmeal or non-stick parchment paper. Bake for 15 to 20 minutes, or until golden on top.Brush the calzones with olive oil and serve.
Food raw materials
| نام | مقدار لازم |
|---|---|
| Olive oil | 3 tablespoons |
| Grated garlic | 1 clove |
| Chopped canned tomatoes | 1 can |
| Thyme | 1 teaspoon |
| Chopped parsley | 2 tablespoons |
| White vinegar (80 ml) | 1/2 cup |
| Cleaned small shrimp | 500 grams |
| Salt and pepper | as needed |
| Calzone dough | 1 piece |
| Grated mozzarella cheese | 180 grams |
- Heat the oil in a large pan over medium heat. Sauté the garlic for 30 seconds, then add the tomatoes, thyme, parsley, vinegar, and the tomato can liquid. Increase the heat to bring the mixture to a boil. Stir continuously until about two-thirds of the liquid evaporates (about 8 to 10 minutes).
-
In a bowl, season the shrimp with salt and pepper, then add them to the mixture. After 5 minutes, turn off the heat and set the shrimp filling aside to cool.
-
Divide the calzone dough into 6 portions and roll each portion into a circle about 15 cm (6 inches) in diameter.
Divide the cheese into 12 parts. Place one part on the lower half of each dough circle, then add one-sixth of the shrimp mixture on top of the cheese. Cover the filling with the remaining cheese portions.
Moisten the edges of the dough with water, fold the dough over to form a half-moon shape, and press the edges together with a fork to seal. -
Preheat the oven to 200°C (about 400°F). Place the calzones on a baking sheet lined with cornmeal or non-stick parchment paper. Bake for 15 to 20 minutes, or until golden on top.
Brush the calzones with olive oil and serve.