The Kosher Calzone
Here’s an unusual and delicious calzone filling recipe!
So, what’s the difference between Sea Salt, table salt Kosher salt? Sea salt is acquired from evaporated seawater, and there is virtually no processing, thus; all the minerals of water from whence it came remain intact. These minerals have only a minimal effect on the flavor and appearance of the salt. However, it is important to note—since these salts are so expensive--that during the cooking process or if they are dissolved, their distinctive flavor is lost. Kosher salt, on the other hand, is called such due to its use in the “kashering” process. It is free of preservatives and can be obtained from either underground sources or sea water. Aside from being a fabulous culinary asset, it is especially useful in preserving, as its large crystals are more effective in drawing moisture from meat than other types of salts. For culinary purposes, the key divergence between salts is in texture. The fine granules in table salt dissolve rapidly, making it preferable for baking. The source of table salt is subterranean salt mines, and it contains a small amount of calcium silicate, which is an anti-caking agent included to avoid clumping. Table salt has extremely fine crystals and a pointed taste. Due to its fine particles one teaspoon of table salt has more salt flavor than a tablespoon of sea or kosher salt.
Frozen Pizza Dough (brought to room temperature)
3 to 4 chopped Roma tomatoes
1 tsp Kosher or Sea salt
1 egg yolk
1 tsp water
4oz thin sliced cold-smoked salmon
4oz thin sliced fresh mozzarella cheese
4oz cream cheese
Bring pizza dough to room temperature.
Place baking sheet on middle rack of the oven.
Preheat oven to 400°. Mix chopped tomatoes and salt then place mixture in a sieve over a bowl and allow to drain for about 20 minutes.
Beat the egg, water, egg yolk and a smidgen of salt together in a bowl until smooth. Set aside.
Separate pizza dough into four equal pieces. Roll out a piece into four, paper-thin rounds at about 12” in diameter, on a lightly floured surface.
Arrange 1/4 of sliced salmon on the lower left side of each dough round; about 1” from the edge. Top with 1/4 of drained Roma tomatoes, ¼ (smear) of cream cheese, and then 1/4 of the mozzarella cheese. Brush the 1”border of each round with egg wash mixture, then fold each dough round in quarters; resembling the shape of a quarter-circle.
Crimp each of the calzone edges with a fork to seal in mixture. Trim excess dough to even-up the edges. Lightly brush the top and edges of each calzone with egg wash mixture. Arrange on heated baking sheet and bake for about 20 minutes until puffy and golden brown.