Best Breakfast Calzones Recipes

BREAKFAST CALZONES

Steps:

• Prepare a grill for medium-low heat. Set cast-iron griddle on grill. (Alternatively, heat on stovetop over medium-low. And if you don't have a cast-iron griddle, use a cast-iron skillet instead and cook in batches.) Cut each piece of dough into quarters for 8 pieces total. Roll out 1 piece of dough to an 8x6" oval. Spoon a heaping 1/4 cup Fontina over half of dough and form a well in the center. Dab 2 Tbsp. ricotta and 1 Tbsp. nduja over Fontina, leaving well empty; slip a yolk into the well. Sprinkle with a bit of rosemary and drizzle with oil; season with salt. Moisten edges of dough with water, fold empty side of dough over filling and press together edges to seal. Brush with oil; sprinkle with salt. Repeat with remaining ingredients to make 7 more calzones.
• Place calzones, oiled side down, on griddle and cook until deeply browned, pressing gently with a spatula to create contact with griddle, about 5 minutes. Brush oil on the other sides and sprinkle with salt; turn calzones over. Cook until other sides are deeply browned, about 5 minutes. Transfer to a cutting board and let sit 1 minute before cutting in half.

BREAKFAST CALZONES

Steps:

• 1. CRUST:Pre heat oven to 400 degrees F. Mix BisQuick and milk, stir until stiff. Roll dough into a large ball then divide into four smaller balls. Roll each ball into six inch circles. Brush side to place filling on with olive oil.
• 2. FILLING:(everything is divided into one-fourths) Layer shredded cheese, scrambled eggs (that has been divided into one-fourths), ricotta, sausage (that has been cooked and drained), onion and mushrooms on one half of each circle.
• 3. Moisten edges of dough, then fold each circle over, turnover style, forming four Calzones, using tines of fork, press edges to seal. Perforate tops with fork.
• 4. Grease sheet with butter and place turnovers on sheet; bake until golden, 15 - 17 minutes.

BREAKFAST CALZONES

Steps:

• 1. Heat oven to 400°. Spray large cookie sheet with cooking spray. Beat eggs and milk in medium bowl with fork or wire whisk until well blended. Melt butter in 10-inch nonstick skillet over medium heat. Add egg mixture to skillet. Cook 3 to 5 minutes, stirring occasionally, until eggs are set but moist.2. Unroll pizza crust dough pat into 14 10-inch rectangle. Cut dough into four 7 5-inch rectangles. Divide mozzarella cheese evenly onto half of each rectangle to within 1/2 inch of edges. Top cheese with pepperoni, Parmesan cheese and eggs. Fold dough over filling press edges firmly to seal. Place on cookie sheet.3. Bake 11 to 13 minutes or until golden brown.1 CALZONE: Calories 445 (Calories from Fat 215) Fat 24g (Saturated 9g) Cholesterol 240mg: Sodium 960mg Carbohydrate 37g (Dietary Fiber 1g) Protein 21g o % Daily Value: Vitamin A 10% Vitamin C 0% Calcium 18% Iron 18% o Exchanges: 2 1/2 Starch, 2 Medium-Fat Meat o Carbohydrate Choices: 2 1/2Together TimeMake pretty place mats. Pick fallen leaves from your yard in the fall. Place the leaves under mat-sized paper, then rub the flat side of a crayon over the paper and leaves.