Pie Crust Shrimp Calzone
A flaky pie crust calzone that is filled with shrimp, bacon, green pepper creamy coriander cheese sauce. Wick’s Pie Dough Circles makes this recipe quick and easy, and so delicious.
Every baker knows that the crust makes all the difference! And pie lovers know what makes the difference in a pie crust. Wick’s pie crusts are made in a more traditional pie baking method. In their factory in Indiana, the pie dough is made in small-batch mixers and a dough-rolling process that takes the time necessary to achieve a genuine flaky crust. And I will testify that Wick’s pie dough bakes up the lightest and the flakiest that I have baked!
I was one of 30 bloggers invited to compete in the Wick’s Pies Blogger Recipe Challenge! Wick’s Pies provided the most delicious 9-inch frozen flat pie crusts! I’m so thankful to be introduced to Wick’s Pie crust. Their buttery-tasting pie dough is easy to work with and has outstanding flavor and texture.
There are 3 category $500 prizes in the Wicks Pies Blogger Recipe Challenge:
Center of the Plate Entrée
Pie Crust Shrimp Calzone is my entry in the Center of the Plate Entrée. But don’t just think dinner….this is perfect for your next brunch…definitely an eye-appealing centerpiece. The recipe is easiest to make for a special lunch as well.
WHY YOU WILL LOVE ABOUT PIE CRUST SHRIMP CALZONE
Flavor! A combination of bacon and green pepper with the shrimp takes you right to New Orleans. The added coriander gives depth without dominance. Fresh scallions and cilantro add freshness swirling in the cream and melting cheese.
Easy! Sauté the bacon and green peppers and add flour and cream to make a rue; so quick. The shrimp do not cook until they bake enclosed the pie dough crust.
Texture! Flaky pie crust against the creamy shrimp filling; what’s not to love?
Eye-Catching! The golden crust sprinkle with Parmesan cheese calls “break me open and see the goodness.”
Substitutes:: You can’t eat shrimp? Simply substitute the raw shrimp with cooked cubed chicken. Yes, you can use store bought rotisserie chicken!
Trust The Crust!:Oh my gosh, Wick’s buttery pie crust stays flaky when the creamy shrimp filling bakes in it!
In Crust We Trust: Yes, I know I am taking some culinary liberty in calling a pie crust fold over dish a calzone. Technically, calzone is made from a yeast dough. However, here is my case of why I am not calling it a turnover. THE SIZE! I take one 9” pie dough circle and fold it over. One “pie crust calzone” can easily feed two and if you have small eaters three. I used 2 Wick’s Pie Dough Circles to make 4 generous portions.
Compliments: As Hubby and I were dining on the Shrimp Pie Crust Calzone we kept repeating this is so good.
Variation: Pie crust is always a comforting dish no matter if it is sweet or savory. As we gave a raving review, Hubby thought of his comfort food and said, “Try this same recipe with a chicken pot pie filling.” And that I definitely plan to do!
SHOUT-OUT TO WICK’S PIES!
One reason I enter cooking competitions is to have the experience of being introduced to businesses throughout the United States. Wick’s Pies is in Indiana, and the last time this California girl was in that state was 50 years ago! Once I was invited to participate in Wicks Pies Blogger Recipe Challenge I found out the history. (I love the history of a business; so interesting and inspiring! Head here to read about Wick’s Pies!
Today, Wick’s Pies still resides at 217 SE Greenville Ave in Winchester, where 10,000 pies and 30,000 pie shells are made in an 8-hour shift!!!
LINKS YOU WANT
Head to Wick’s Pies social media links and website for more information!
Wick's Pie Website
Check out my other Wick’s Pie Crust creations!!!
Pie Crust Shrimp Calzone
2 (9-inch) Wick’s Pie (9”) dough circle, remove from freezer when sauté has just begun
6 pieces of bacon, chopped
1/2 cup chopped green pepper
1/2 cup chopped celery
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half and half, divided
1 teaspoon ground coriander
1/2 teaspoon granulated garlic
1 cup grated mozzarella cheese
1/2 cup sliced tomatoes
1/4 cup chopped scallions, greens and white ends
1/4 cup chopped parsley
1/2 cup chicken broth, more if needed
1/2 tablespoon lemon juice
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
Egg wash: whisk 1 egg with 1 tablespoon water
1/4 cup grated Parmesan Cheese
Step 1 Preheat the oven to 425°F. Line a rimmed baking pan with parchment paper, or use two baking sheets or stone pizza stones.
Step 2 In a skillet, over medium heat, cook bacon until crispy. Add green peppers and celery, stir frequently, and cook for 2-3 minutes.
Step 3 Add butter, and stir until it is melted. Add flour, and stir until it is incorporated. Over low heat, slowly stir in 1/2 cup milk until incorporated. Add coriander and granulated garlic. Simmer for 2 minutes.
Step 4 Over medium low heat, add cheese, and stir until melted. Add tomatoes, scallions, parsley, chicken broth, lemon juice, red pepper flakes, and black pepper, and stir until well incorporated. At this point, add an extra 1/4 cup chicken broth or more, it is needed for creaminess. Remove skillet from range.
Step 5 Arrange pie dough on the parchment lined pan with about 2-inch space between each dough circle. Add raw shrimp to the cheesy creamy bacon mixture, and fold to incorporate.
Step 6 Divide and make a mount of filling on one side of the dough circle, leaving a 1-inch rim. Brush egg wash on the rim of the dough circle. Fold the 1/2 dough circle over the filled half, to make a half circle. Crimp the edges of each pie crust calzone to seal edges. Brush calzone with egg wash, and make 3 (1-inch) slits on top to release steam.
Step 7 Sprinkle calzone with Parmesan cheese, place on the bottom rack in the oven, and bake for 25 minutes or until golden brown. Sprinkle with chives and/or Parmesan cheese and serve. Cool for 4 minutes before slicing in half or smaller pieces.. Serves 4 large slices of Pie Crust Calzone!