your oven to 450°F and place the top
rack in the lower third of your oven. Like a baking
sheet with parchment paper (optional, for easier cleanup).
and pat dry
the leek. Slice
the leek lengthwise, then cut
each half into long, very thin strips. Cut
the strips into short pieces, about ½” long. Set aside.
Divide the dough into two equal parts, and roll
out each into a 10” circle. Gently spread a thin layer of mascarpone on the surface of the dough, leaving at least a ½” crust.
In a small bowl, break up the smoked
salmon using your fingers until it is fluffy. You want the filling of the calzone to be pretty even, or it will fall apart as you eat it.
Divide the salmon between the two crusts, arranging it only on one side of the crust (in a half-moon shape), again leave at least a ½” crust. Sprinkle the chives and leeks over the salmon, then lightly salt
and pepper. Finally, drizzle with about 1 tsp of olive oil.
each calzone in half, making sure that the crusts line up. Using the tines of a fork, gently press
down the edge all the way around the rounded side of the calzone to seal
it. Make sure you get a tight seal
– this will help the calzone puff up during baking.
Brush the tops
of each calzone with egg white. Bake
at 450°F for about 15 minutes, or until golden brown