ALASKA SALMON CALZONE

• 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked
• 1/2 cup barbecue sauce
• 4 tbsp. roasted red pepper, medium dice
• 4 tbsp. grilled red onion, medium dice
• 1 cup skim milk mozzarella cheese, grated
• 1 box frozen Pepperidge Farm puff pastry dough
• 1 egg
• olive oil

Thaw puff pastry dough, following the directions of the box. Preheat oven to 400 F. Mix Alaska salmon with barbecue sauce and onion, hold aside. Cut each piece of puff pastry dough in half. Lightly flour a work surface and roll each piece of dough into an 8 inch by 8 inch square, trimming as necessary. Place 1/4 salmon mixture into a corner of each pastry square, not close to the edge (you will be folding each square into a triangle). Top salmon mixture with 1 tbsp. of red pepper and 1/4 cup of mozzarella cheese. Beat the egg, brush each edge of the 4 pastry squares with egg. Fold pastry over into triangles and crimp the edges well to seal tightly. Carefully place triangles onto an oiled or parchyment paper covered sheet pan. Lightly brush the tops witholive oil and place into the oven, cook for 20 to 25 minutes until golden brown. Remove from oven. Drizzle extra barbecue sauce over 4 serving plates. Top with a warm calzone and serve.

Makes 4 servings.

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