Smoked Salmon and Mozzarella Calzone

Ingredients (9)

  • 8 ounces Roma tomatoes (about 2 to 3 medium tomatoes), cored and medium dice
  • 1 teaspoon kosher salt
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon water
  • 1 recipe Basic Pizza Dough or 1 pound 6 ounces store-bought pizza dough, at room temperature
  • All-purpose flour, for rolling out the dough
  • 4 ounces thinly sliced smoked salmon
  • 4 ounces fresh mozzarella cheese, thinly sliced
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Nutritional Information
  • Calories326
  • Fat12.65g
  • Saturated fat5.98g
  • Trans fat0.0g
  • Carbs32.95g
  • Fiber2.27g
  • Sugar2.33g
  • Protein19.24g
  • Cholesterol124.36mg
  • Sodium763.91mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Smoked Salmon and Mozzarella Calzone

Smoked salmon, fresh mozzarella, and diced tomatoes turn to molten goodness inside the crisp, golden shell of this calzone. See other smoked salmon recipes that go way beyond the bagel.

Special equipment: You’ll need a pastry brush for this recipe.

Tips for Salmon, Eggs, and Fish


  1. 1Heat the oven to 400°F and arrange a rack in the middle. Place a baking sheet on the rack while the oven is heating. Meanwhile, combine the tomatoes and salt in a colander or strainer set over a bowl and let sit for 20 minutes to drain.
  2. 2Whisk together the egg, egg yolk, and water in a small bowl until combined; set aside.
  3. 3Divide the pizza dough into 4 pieces. On a lightly floured surface, roll each piece into a paper-thin round about 12 inches in diameter.
  4. 4Place a quarter of the salmon on the bottom left side of each dough round, about 1 inch from the edge. Top with a quarter of the drained tomatoes, followed by a quarter of the mozzarella. Brush a 1-inch-wide border of each dough round with the egg mixture, then fold each dough round in half and then fold in half again (it will resemble a quarter-circle shape).
  5. 5Using a fork, crimp the edges of each calzone to seal in the filling, then trim any excess dough so the edges are even. Transfer the calzones onto a sheet of parchment paper. Brush the tops and edges of the calzones with the egg mixture.
  6. 6Remove the hot baking sheet to a wire rack. Slide the calzones and parchment onto the baking sheet and bake until golden brown and puffed around the edges, about 20 minutes. Serve immediately.

Beverage pairing: Bubbles are always a good choice when salmon is involved—texturally a sparkling wine contrasts the creaminess, while the light, fruity flavors complement the tomatoes and fish. The 2002 J Vineyards brut from Northern California fills the bill.

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