Smoked Salmon and Mozzarella Calzone Recipe

• 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

1. Prepare Basic Pizza Dough. Keep at room temperature.
2. Heat the oven to 400°F, arrange a rack in the center of the oven, and place a baking sheet on it. Combine chopped tomatoes with salt, place in a colander or strainer set over a bowl, and let sit 20 minutes to drain.
3. In a small bowl, whisk together egg, egg yolk, water, and a large pinch of salt until smooth; set aside.
4. Divide pizza dough into 4 pieces. On a lightly floured surface, roll each piece into a paper-thin round about 12 inches in diameter.
5. 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).
6. 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.

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 Sonoma fits the bill.