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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Place a baking sheet on the rack while the oven is heating.
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3
Meanwhile, combine the tomatoes and salt in a colander or strainer set over a bowl and let sit for 20 minutes to drain.
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4
Whisk together the egg, egg yolk, and water in a small bowl until combined; set aside.
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5
Divide the pizza dough into 4 pieces.
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6
On a lightly floured surface, roll each piece into a paper-thin round about 12 inches in diameter.
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7
Place a quarter of the salmon on the bottom left side of each dough round, about 1 inch from the edge.
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8
Top with a quarter of the drained tomatoes, followed by a quarter of the mozzarella.
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9
Brush a 1-inch-wide border of each dough round with the egg mixture, then fold each dough round in half and then fold in half again (it will resemble a quarter-circle shape).
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10
Using a fork, crimp the edges of each calzone to seal in the filling, then trim any excess dough so the edges are even.
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11
Transfer the calzones onto a sheet of parchment paper.
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12
Brush the tops and edges of the calzones with the egg mixture.
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13
Remove the hot baking sheet to a wire rack.
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14
Slide the calzones and parchment onto the baking sheet and bake until golden brown and puffed around the edges, about 20 minutes.
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15
Serve immediately.
