Crab Calzone

Prep Time: 1 hr 30 min
Cook Time: 30 min
Total Time: 2 hr
Servings: 6
  • 1 batch Pizza Dough (click here for dough recipe)
  • 1 tbsp Filippo Berio Extra Light Olive Oil (approx.)
  • 1 tbsp cornmeal
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped sweet red, yellow or orange pepper
  • 1/2 cup finely chopped onion
  • 1 small serrano pepper, minced
  • 2 tbsp minced fresh parsley
  • 1 lb lump crabmeat, picked through and squeeze dried
  • 1/4 cup fine bread crumbs
  • 1/2 tbsp each salt and freshly ground pepper
  • 3 eggs
  • 1 tbsp cold water
      • Prepare Pizza Dough; set aside to rise. Grease large baking sheet with oil; sprinkle with cornmeal.
      • Warm 1 tbsp olive oil in skillet set over medium heat. Stir in celery, red pepper and onion; cook, covered, stirring occasionally, for 5 minutes or until softened. Add serrano pepper and parsley. Set aside to cool slightly.
      • Punch down dough. Transfer to lightly floured work surface. Divide into 6 equal balls. Cover with plastic wrap and let stand for 10 minutes.
      • Add crab, bread crumbs, salt and pepper to skillet; toss. In small bowl, beat 2 eggs; add to skillet and toss.
      • Preheat oven to 450°F. With floured hands or rolling pin, pat or roll dough on lightly floured surface into 8-inch rounds. Beat remaining egg with cold water; brush some over edges of dough. Spoon crab mixture over half of each round; fold dough over filling until edges almost meet. Pull bottom edges up to overlap top halves by 1/4 inch; pinch securely to seal.
      • Using floured dough scraper, transfer calzone to baking sheet; brush with remaining egg mixture. Bake for 16 minutes or until browned. Let stand on rack for 5 minutes.

       

      Tip: 1 lb of thawed frozen commercial bread dough can be used instead of the Pizza Dough recipe.

       

      Recipe Provided by Chef Sharon Sanders

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    Categories

    Lunch

    Ingredient: Fish & Seafood

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Light

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