Sarasota'S Simple Pesto Shrimp Calzones - cooking recipe

Ingredients

2 (8 ounce) cans pillsbury pizza dough (I like to have a little leftover and make my calzones a bit bigger. Besides, any leftover pizza doug)
1 lb shrimp, large, tails off and rough chopped
1 small onion, fine diced
2 teaspoons garlic, minced
1/4 cup roasted red pepper, chopped (I just used a jar)
1 (3 ounce) jar basil pesto (or any store bought brand and type)
1 cup Fontina cheese, shredded (you could use all mozzarella, but I like the mix of fontina with mozzarella)
1 cup mozzarella cheese, shredded
4 tablespoons parmesan cheese, grated fine
1 tablespoon butter (to saute the shrimp, onion and garlic)
1 tablespoon olive oil (to brush the pizza crust)
salt
pepper
Garnish
2 cups marinara sauce (your favorite brand)

Preparation

Shrimp -- In a medium size saute pan, add the butter and bring to medium heat. Add in the onion and garlic and cook 2-3 minutes until tender but not soft. NOTE: At this point if you decide to add any other ingredients, such as peppers, mushrooms or olives, you can add them too. Saute 2-3 minutes until tender. Then add in the shrimp (seasoned with salt and pepper) and cook 1-2 minutes, as they will continue to cook in the calzone - I actually under cook the shrimp so they don't get tough. Immediately remove from the heat and transfer to a plate to cool.
Filling -- Once the shrimp have cooled a couple of minutes, add to a medium size bowl along with the pesto, fontina, and mozzarella and lightly toss to combine.
Pizza Dough -- Cut the dough into 4 equal pieces and then roll into a 8-9\" circles. I like to bake mine on either a pizza stone, or either a baking sheet lined with parchment paper and sprayed with a non-stick spray. Makes for an easy clean up.
Lay your 4 pizza circles on the baking sheet or whatever you choose to use, and then add the shrimp filling on the crust, a little to the right or left of center. Then fold over the crust to make a half moon and to cover all the filling.
Wet the edge of the pizza crust with a little water. I just use my finger and then press the top and bottom together. Now, you can use your fork or you can use your finger to press the edges together. I just squeeze them and make a little \"Pie Crust\" like technique. It doesn't have to be fancy. Just as long as the top and bottom is pressed together and sealed well.
Brush the calzones with olive oil and sprinkle the parmesan cheese over the top. Make 3-4 thin cuts with a knife in the calzone so the steam can escape and the calzone can puff up and get golden brown.
Bake -- Oven, middle shelf to 400 degrees. Bake for 25-35 minutes until golden brown. Make sure to let them cool about 5 minutes before serving.
Marinara -- Simply heat some marinara in the microwave or stove top and serve with the calzones.
Serve -- A nice crisp salad is all you need. Enjoy!