Recipe

Smoked Salmon And Mozzarella Calzone Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 4 months ago Cold-smoked salmon, fresh mozzarella, and diced tomatoes turn to molten goodness inside the crisp, golden shell of this calzone. Prep:30m Cook:45m Servings:4	Greekgirrrl
	calzone differentapproachtosalmon

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Ingredients

Basic Pizza Dough

1/2 pound roma tomatoes, coarsely chopped (about 3 to 4 tomatoes)

1 teaspoon kosher salt

1 large egg

1 large egg yolk

1 teaspoon water

4 ounces cold-smoked salmon, thinly sliced

4 ounces fresh mozzarella, thinly sliced

Directions

Prepare Basic Pizza Dough or you can buy premade. Keep at room temperature.

Position rack in center of oven, and place a baking sheet on it. Heat oven to 400°F. Combine chopped tomatoes with salt, place in a colander or strainer set over a bowl, and let sit 20 minutes to drain.

In a small bowl, whisk together egg, egg yolk, water, and a large pinch of salt until smooth; set aside.

Divide pizza dough into 4 pieces. On a lightly floured surface, roll each piece into a paper-thin round, about 12 inches in diameter.

Place 1/4 of the sliced salmon on the bottom left side of each dough round, about 1 inch from the edge. Top with 1/4 of the drained tomatoes, followed by 1/4 of the mozzarella. Brush the 1-inch-wide border of each dough round with egg mixture, then fold each dough round in half and then fold in half again (it will resemble a quarter-circle shape).

Using a fork, crimp the edges of each calzone to seal in the filling, and trim any excess dough so the edges are even. Brush the top of each calzone and the edges with egg mixture, place on the heated baking sheet, and bake until golden brown and puffed around the edges, about 20 minutes. Serve immediately.

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Comments

invisiblechef 4 months ago said:
Love it!!

lunasea 4 months ago said:
Another keeper - thanks so much! Gosh, I'm getting darn hungry...

trigger 4 months ago said:
I hope there is not a limit to the number of bookmarked recipes. I would be well over the limit with your recipes alone.

Yum...

Michael