Seafood Sausage Calzone — Italian and French

by Fran@frantasticfood.com on April 15, 2010

Folded Calzone

Seafood Sausage Calzone1 Seafood Sausage Calzone    Italian and French

Have you ever seen seafood sausage in your market?  I stumbled upon it just the other day at my local Wegmans supermarket.   It looked great and I knew I had to take some home and try it.  I was in the mood for pizza that night and I thought, why not try seafood sausage pizza?  I came home with 2 links of sausage and thought I’d use one in an Italian pizza and do one up in a more French style.

Seafood Sausage Slice1 Seafood Sausage Calzone    Italian and French

I had to give the whole idea some thought, so as I wheeled my cart around the market I began hatching a plan.  The label stated that there was shrimp and salmon in the sausage and I could see the from outside the casing that there were fennel seeds and more tucked inside so I had no doubt either Italian or French pizzas would do, but I was worried that the sausage might dry out in the baking process.  And then, as I was standing in my favorite aisle, the International aisle (it’s still my favorite even though they scaled it down, darn it!) it came to me, like a lightbulb turning on — Calzones!  If I quickly seared slices of sausage to give them a bit of beautiful color and a little snap, sealing them into pizza dough with other moist ingredients should help keep the moisture in tact, or not all absorbed into the dough while it sat on the pizza stone cooking just enough to give the dough time to crisp up.

Seafood Sausage Calzone Seafood Sausage Calzone    Italian and French

Look closely at the image below and you’ll see salmon and shrimp peeking out along with fennel seeds, basil and oregano.  The combination is great, I’m not sure why I was so surprised to see it all combined and put into a casing, but it’s a brilliant idea.

Seafood Sausage Close Up Seafood Sausage Calzone    Italian and French

For the Italian calzone I added marinara sauce (I used Rao’s this time because it’s delicious and I didn’t have a can of San Marzano’s in the house to make my own), a combination of shredded, reduced fat mozzarella and Mexican cheeses and fresh basil.  The combination worked out well.  The filling had the zip of Italian pizza while still imparting the flavor of the ocean.  Perfecto!  icon smile Seafood Sausage Calzone    Italian and French

Seafood Sausage1 Seafood Sausage Calzone    Italian and French

Finished Seafood Sausage Calzones Seafood Sausage Calzone    Italian and French

Seafood Goodness Seafood Sausage Calzone    Italian and French

I made a kind of Shrimp Meuniere for the 2nd calzone.  It was easy as can be.  I cooked some diced shallots in unsalted butter until they just started to get some color.  Then I squeezed 1/2 a lemon in the pan and gave it a splash of white wine.  I let it cook for a minute before adding capers and finally chopped parsley.  Now, I know — the purists out there will argue that this isn’t a meuniere at all because I haven’t dreged the seafood in flour and I used shallots, but meuniere sounds so … so … so delicious, doesn’t it?

Inside a Calzone Seafood Sausage Calzone    Italian and French

I may not be an expert at folding and crimping a calzone yet, but with time and practice, I’ll soon be an expert!  Now, what kind of filling is next?  Jalapeño’s and cheese?  Feta and lamb?  Blue cheese and ham?  The combinations are endless.  What do you like in your calzones?



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 Seafood Sausage Calzone    Italian and French In 2007 my career with a large, but shrinking high tech Fortune 50 \"left me,\" leaving a void in my life. While lamenting the loss and flying around the world looking for a new career to get married to, I discovered a way to use a familiar outlet during tough times -- writing. My blog-writing morphed into writing about my favorite past time -- Food! I purchase food, sell food, make food, watch food being made, broadcast meal preparation, photograph and blog about food. Like I said; Food! To change this standard text, you have to enter some information about your self in the Dashboard -> Users -> Your Profile box.


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{ 8 comments }

DianeNo Gravatar April 15, 2010 at 4:35 am

I am so excited to make this seafood sausage, soon! Love the addition of capers.

I love all sausage and haven't found a sausage that I didn't like.

Fran@frantasticfood.No Gravatar April 19, 2010 at 4:37 am

Is there a WhiteOnRice seafood sausage post with eye-popping photos in our future? I'd love to see it. I'll bet it would be spectacular.

Chris @ bonviveurNo Gravatar April 15, 2010 at 6:05 am

Both calzones look amazing! I've never seen or heard of seafood sausages before and really want to try some!

Fran@frantasticfood.No Gravatar April 19, 2010 at 4:35 am

I have a feeling it's not difficult to make seafood sausages if you can find the casings. The flavoring was Italian, but very subtle. So, if you can't find seafood sausages already made, it might be a fun project to embark upon for a food enthusiast.

MargaretNo Gravatar April 15, 2010 at 7:01 am

Seafood Sausage!! How wonderful. I do so wish I could find some here. Or maybe I just haven't looked in the right place.

And making calzones with it – GENIUS!!! They look heavenly.

Fran@frantasticfood.comNo Gravatar April 19, 2010 at 8:32 am

It’s funny how ideas come to us. I picked up the sausages with no idea how I was going to use them and voila! Pizza and calzones came to mind. Gotta love spontaneity.

Jane MNo Gravatar April 16, 2010 at 7:03 am

I watched Giada make Calzone’s the other day and just the way she pronounced the word CALZONE was a total turn off to me – BUT THAT WAS BEFORE I SAW YOUR PHOTOS! AAAAAAAAAAAAAAAH! I might go the regular stuffing route before trying a seafood sausage on my first calzone. We’ll have to see.

Fran@frantasticfood.comNo Gravatar April 19, 2010 at 8:30 am

The only thing that’s different about calzones is that you really can’t get them thin and crispy like we do for pizza, but it’s a really nice change from the usual and can be stuffed with almost anything you can think of — like an empanada.

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