Scallop mini calzoni
I love calzone, and since they are easy to handle and carry and also because you can eat them hot or warm, they are another staple for an Italian picnic. Individual calzoni are great, but you can also try a big regular one.Pizza dough (use half of one of these recipes)
1 Tbsp tomato sauce
1 little bunch of baby spinach
About 6 sautéed medium scallops
1 ½ slices of prosciutto
1/3 cup grated cheese
Season the scallops with some salt. In a saucepan, sauté the scallops with some olive oil until golden on each side. Prepare the dough. When it’s ready, divide it into 4 little balls. Roll each ball with a rolling pin shaping thin discs. In the center of each individual calzone spread some tomato sauce, then add a layer of raw baby spinach. Add the sautéed scallops and then some pieces of prosciutto. Cover with grated cheese. Close each calzone, folding the dough in half. Crimp the edges with your fingers. Brush the top of the calzoni with olive oil and bake in a preheated 425F oven for about 25 minutes until nice and golden brown.
Tip - Singular vs Plural: In Italian you eat one calzone, but several calzoni. You can follow the same logic with salame / salami for example.
