Smoked Salmon and Mascarpone Calzone Recipe

Preheat the oven to 450°F. Position the top rack in the lower third of your oven. If you like, line a baking sheet with parchment paper for easier cleanup.

Wash and pat dry the leek. Slice it lengthwise, then cut each half into long, very thin strips.

Cut the thin leek strips into short pieces, then set them aside. Divide the pizza dough into two equal parts, and roll out each into a 10-inch circle.

Gently spread a thin layer of mascarpone over the surface of each dough circle, leaving at least a ½-inch crust around the edge. In a small bowl, use your fingers to break up the smoked salmon until it's light and fluffy. This helps ensure the filling is evenly distributed, which keeps the calzone from falling apart when you eat it.

Divide the salmon between the two dough circles, arranging it only on one side of the crust (in a half-moon shape). Again, leave at least a ½-inch crust around the salmon.

Sprinkle the chives and reserved leeks over the salmon, then season lightly with salt and pepper. Drizzle each with about 1 teaspoon of olive oil.

Fold each calzone in half, carefully lining up the crusts. Use the tines of a fork to gently press down and seal the edge all the way around the rounded side of the calzone. A tight seal is key here; it helps the calzone puff up nicely during baking.