Smoked salmon and cream cheese Calzone

One whole and one sliced in halves baked handheld food on wooden board.
Calzone is just inside-out pizzas and they're perfect for picnics or school lunches. If you make them small, they are great as party finger food too. You can fill Calzone with almost anything you like – meat, sausages, cheese, seafood etc. Just find your favorite combinations. Here is my favourite recipe of smoked salmon and cream cheese calzone with a basil pesto.

Prep Time 10 minutes
Cook Time 20 minutes
proofing time 30 minutes
Total Time 1 hour
Course Appetiser, Lunch, Snack
Servings 6 people


For the pizza dough

  • 300 g high grade flour
  • 1 sachet instant dried yeast 8g
  • 1 tsp sugar
  • ½ tsp salt
  • 200 ml warm water
  • 2 tbsp olive oil


  • smoked salmon
  • cream cheese
  • shop bought or homemade pesto


  • Place the flour, yeast, sugar and salt in a large mixing bowl. Add the olive oil in water and then stir in the flour mixture with a wooden spoon. Mix to a soft dough.
  • Knead for 5 minutes in the bowl. Add some more flour if the dough is too soft and sticky. Cover the bowl with cling film and leave in a warm place for 30 minutes until the dough has doubled in size.
  • Turn out the dough on to a lightly floured surface and knead for 1 minute to knock out any air bubbles. Pre heat the oven to 200°C.
  • Take ping pong ball sized dough and roll out to small rounds about 15-20cm diameter.
  • Spread a spoonful of pesto leaving edges uncovered. Arrange smoked salmon and cream cheese on top and fold the round in half. Seal the edges.
  • Bake for 15–20 minutes.


Tip: You can put the fresh pizza dough in a plastic bag and keep in the fridge up to 24 hours. (No need to do the process 2 above). Just bring back to room temperature before making pizza/calzone.
The fresh pizza dough freezes well too. Freeze unbaked in portions. Thaw at room temperature or overnight in fridge.
Tried this recipe?Let us know how it was!

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