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.
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.
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.
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!
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?
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?
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.