Dill and Smoked Salmon Calzone
Calzone is one of the most popular stuffed pizzas in Italian cuisine, and there are countless ways to vary it. This dill and smoked salmon version is the perfect fusion of Scandinavian and Italian flavors. The slightly salty, rich flavor of smoked salmon harmonizes perfectly with fresh dill and creamy cheese, while the lemon zest adds freshness to the filling. If you like unique but still light dishes, you should definitely try this calzone! Tip: If you want an even richer flavor, you can drizzle a little lemon juice on top of the calzone after baking.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 400°F (200°C). Let the pizza dough rest at room temperature for 10 minutes to make it easier to work with.
2
On a lightly floured surface, roll out the pizza dough to about 1/8 inch (3-4 mm) thickness. Shape it into a large circle, then cut it into two equal halves.
3
In a bowl, combine the cream cheese with finely chopped dill, lemon zest, minced garlic, salt, and pepper.
4
Cut the smoked salmon into smaller strips and spread it evenly over the cream cheese mixture on each half of the dough.
5
Place the filling on one half of the dough, then fold the other half over it. Use a fork to press the edges together to seal the calzone tightly.
6
In a small bowl, whisk the egg, then brush the top of the calzone with it to ensure a beautiful golden-brown color.
7
Place the calzone on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown.
8
After baking, let it cool slightly, then drizzle with a little olive oil and serve warm.
