1 14 3/4-ounce can Alaska salmon – drained and flaked
1/2 cup barbecue sauce
4 tablespoons roasted red pepper – medium dice
4 tablespoons grilled red onion – medium dice
1 cup skim milk Mozzarella cheese – grated
1 box frozen Pepperidge Farm puff pastry dough
Thaw puff pastry dough, following the directions of the box.
Preheat oven to 400ÂºF. 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 tablespoon 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 parchment paper covered sheet pan.
Lightly brush the tops with olive 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.