Sarasota's Simple Pesto Shrimp Calzones

READY IN: 35mins
YIELD: 4 Calzones


  • 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
  • 14
    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)
  • Garnish
  • 2
    cups marinara sauce (your favorite brand)


  • 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!