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Freshly baked salmon calzone
A delicious folded pizza pocket stuffed with savory smoked salmon and melting cheese

Salmon calzone

Author: Flavelo
Recipes Main Courses Quick Meals
A calzone is essentially a folded pizza which steams the filling inside its own crust. This technique is particularly beneficial for fish dishes: the closed dough casing protects the salmon from drying out, keeping it tender and succulent. The intense taste of the smoked salmon is softened by the cream cheese, while the acidity of capers and lemon ensures flavour balance.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 790 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Kitchen machine or large bowl
  • Sieve
  • Pastry brush
  • Baking tray
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Fish

Instructions

1 ✓

Sift the flour into a bowl, mix in the dried yeast and sugar.

Tip: Sifting aerates the flour, and sugar provides food for the yeast to start. Don't add the salt yet, as direct contact can inhibit the yeast.
2 ✓

Add the lukewarm water, olive oil, and now the salt. Knead into a dough with a smooth, elastic surface (approx. 10 minutes by hand).

Tip: Kneading develops the gluten structure, which is capable of holding the gases produced during proving.
3 ✓

Place in an oiled bowl, cover, and leave to rise in a warm place for approx. 1 hour, until doubled in size.

Tip: Warmth and humidity are yeast's best friends.
4 ✓

Knock the air out of the dough, divide into two parts, and roll out into circles.

Tip: If the dough 'springs back' when rolling, let it rest for 5 minutes to allow the gluten strands to relax.
5 ✓

Spread one half of the dough circles with cream cheese, but leave the edge free. Pile on the torn salmon, the drained capers, and the diced mozzarella.

Tip: The fat layer of the cream cheese protects the dough from getting soggy from the toppings.
6 ✓

Sprinkle with herbs (oregano, basil, pepper) and drizzle with lemon juice.

Tip: Citric acid counterbalances the richness of the fish and cheese.
7 ✓

Fold the empty half of the dough over the filled one. Press the edges together firmly, then fold back to form a rim or press down with a fork.

Tip: Airtight sealing is key: if it opens, the filling will dry out.
8 ✓

Brush the top with beaten egg, and pierce 2-3 holes with a knife or fork.

Tip: Excess steam escapes through the holes, so the dough doesn't burst from thermal expansion.
9 ✓

Bake in a preheated 200°C oven for approx. 20 minutes until dark golden brown.

Tip: High heat is needed for a crisp crust.

Recipe FAQ

Why was the dough raw inside?
There was too much moisture in the filling, or the dough was too thick at the fold. Always drain the mozzarella, and don't pile the ingredients too thick.
Can I use fresh salmon?
Yes, but cut it into very thin slices to ensure it cooks through during the 20 minutes.

Ingredients

  • 500 g Wheat flour (Plain or Pizza flour)
  • 7 g Dried yeast
  • 300 ml Lukewarm water
  • 30 ml Extra virgin olive oil
  • 10 g Salt
  • 5 g Sugar
  • 200 g Smoked salmon
  • 100 g Cream cheese (plain)
  • 150 g Mozzarella cheese (drier type)
  • 30 g Capers
  • 1 pinch Black pepper (freshly ground)
  • 10 ml Lemon juice
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1 pc Egg (for glazing)