Breakfast Calzone Recipes

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BREAKFAST CALZONE



Breakfast Calzone image

This delicious Breakfast Calzone filled with scrambled eggs, spinach, broccoli, and cheddar cheese is an easy way to make breakfast for the whole family. This recipe comes together with just 10 minutes of active cook time and 20 minutes in the oven. It is just the type of thing to make when the whole family is home.

Provided by Kit

Categories     Breakfast

Time 30m

Number Of Ingredients 8

1 Head of Broccoli
6 Large Eggs
Salt and Pepper
1 tube of Crescent Roll Dough or Pizza Dough
1 cup of Baby Spinach
1 teaspoon Flour
1/2 cup of Shredded Cheddar Cheese
1 tablespoons Butter

Steps:

  • Heat your oven to 350 degrees.
  • Rinse the broccoli in water, then slice the florets off the broccoli and place into a bowl. Microwave for 1 minute. This will partially cook the broccoli.
  • Next, prepare the scrambled eggs. Whisk the eggs together, and pour into a nonstick skillet heated over medium low heat. Season the eggs with salt and pepper, and stir frequently until the eggs are about 90% cooked. You want them to be a little runny.
  • Dust the flour over a work surface and lay out the crescent roll dough. Pinch the seams together, and roll out the dough so that it increases in size about 20%.
  • Spread the spinach out in the center of the dough.
  • Add the scrambled eggs on top of the spinach.
  • Layer the cheese over the cheese on top.
  • Lastly add the broccoli.
  • You can either simply fold the dough over the fillings, or you can braid the dough.
  • Place on a baking sheet and bake for 10 minutes. Then melt the butter and brush it over the dough. Return the breakfast calzone to the oven for 10 more minutes.
  • Slice and serve.

REHEAT-AND-EAT BREAKFAST CALZONES



Reheat-and-Eat Breakfast Calzones image

Meal prepping for breakfast tends not to include eggs, besides hard-boiled ones, because scrambled or fried eggs don't hold very well in the fridge or freezer. I started thinking about how to solve this problem, and it turns out calzones do the trick. Wrapping a chorizo hash, eggs and cheese filling in my yogurt flatbread dough or store-bought pizza dough creates steam inside, so the filling is gently reheated and feels like you made it fresh, even though these can be made up to 2 to 3 months in advance! Plus, the calzones are great for grab-and-go, whether for adults heading out the door to work or kids heading to school.

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 8 calzones, plus additional chorizo hash

Number Of Ingredients 11

8 ounces bulk chorizo
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more as needed and for brushing the calzones
1 Yukon gold potato (about 6 ounces), cut into 1/4-inch dice
1/2 yellow bell pepper, seeds and ribs removed, cut into 1/4-inch dice
1/4 medium red onion, cut into 1/4-inch dice
Kosher salt
1/4 cup lightly packed fresh flat-leaf parsley leaves, roughly chopped
4 large eggs
All-purpose flour, for dusting
1 pound yogurt flatbread dough or store-bought pizza dough, left at room temperature for 30 minutes (see Cook's Note)
1/2 cup shredded extra-sharp Cheddar

Steps:

  • Heat a medium skillet over medium heat and add the chorizo. Cook until seared on the first side, about 2 minutes; the chorizo will release its own fat to cook in, but if your skillet is dry, add a splash of oil. Use a wooden spoon to break up the chorizo into smaller pieces and continue to cook until browned all over and cooked through, 3 to 4 minutes. Remove to a paper towel-lined baking sheet.
  • Add 1 tablespoon oil to the skillet and reduce the heat to medium-low. When the oil is hot, add the potatoes, bell peppers, onions and 3/4 teaspoon salt. Cook, stirring often, until the potatoes are almost cooked through and the peppers and onions are soft, about 10 minutes. Add 1/2 cup water to deglaze the skillet and continue to cook until the water evaporates and the potatoes are tender but still hold their shape, 3 to 4 minutes.
  • Remove from the heat and stir in the parsley and reserved chorizo. Season the hash with more salt to taste. Reserve half of the mixture for breakfast with fried or scrambled eggs and use the remaining mixture to make the calzones. The extra hash can be refrigerated in an airtight container for up to 4 days and reheated in a skillet over medium heat.
  • Heat the remaining 1 teaspoon oil in an 8-inch skillet over medium-high heat, swirling the oil to coat the bottom and sides of the skillet. Meanwhile, whisk the eggs and 1/4 teaspoon salt in a medium bowl. When the skillet is hot, pour in the eggs; you should hear a loud sizzle as the eggs hit the hot oil. Cook the eggs for 1 minute, then use a rubber spatula to push the cooked eggs towards the center. You want to cook the eggs more like an omelet rather than breaking them into pieces like scrambled eggs. Continue to gently push the cooked eggs towards the center and allow the liquid eggs to flow underneath to cook through, 1 to 2 minutes. Transfer the eggs to a plate and let cool. Once cool, divide into 8 pieces.
  • Lightly flour a clean work surface. Divide the dough into eight 2-ounce pieces. Roll each with a rolling pin into a round measuring about 5 inches. To the center of each round, add 2 tablespoons of the chorizo hash, 1 piece of the egg and 1 tablespoon of the Cheddar. Lift the top of each dough round up and over the filling to create a half-moon shape. It's OK if the top of the dough doesn't meet the bottom edge completely; simply press them together where they meet and then roll the bottom dough over the top to create a seal. Continue to roll the edges together until they are tightly sealed so it looks almost like a rope around the outer edge of each calzone.
  • Transfer the calzones to a parchment paper-lined baking sheet. Place in the freezer until frozen, about 2 hours. Store the frozen calzones in a resealable freezer bag for up to 2 to 3 months.
  • When ready to bake, preheat the oven to 425 degrees F. Line a second baking sheet with parchment.
  • Remove the calzones from the freezer, place directly on the lined baking sheet and lightly brush with oil. Bake from frozen until the dough is cooked through and golden brown (the Yogurt Flatbread Dough will brown all over whereas pizza dough will brown more in spots, like a pizza crust), 23 to 25 minutes. Let cool slightly before serving.

BREAKFAST CALZONES



Breakfast Calzones image

If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.

Provided by Ignacio Mattos

Categories     Bon Appétit     Breakfast     Brunch     Fontina     Ricotta     Cheese     Sausage     Egg

Yield 8 servings

Number Of Ingredients 9

2 (1-lb. 6-oz.) balls of pizza dough, room temperature
All-purpose flour (for surface)
6 oz. Fontina cheese, grated (about 2 cups)
1 cup whole-milk fresh ricotta
4 oz. nduja
8 large egg yolks
1 Tbsp. finely chopped rosemary
Extra-virgin olive oil
Kosher salt

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 CALZONE'S



Breakfast Calzone's image

My chef in training (my son) and I wanted something "different" for breakfast and we came up with this.

Provided by Chef shapeweaver

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (16 1/3 ounce) can large refrigerated biscuits (i used grands butter tasting)
4 eggs, lightly beaten with
salt and pepper
1 cup diced cooked ham
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons green chilies
3/4 cup shredded cheese (chef's choice)
3 -4 tablespoons margarine
cooking spray

Steps:

  • In a skillet over medium heat, melt margarine.
  • Add rest of ingredients, except cheese.
  • Scramble for 5 to 7 minutes or until desired firmness.
  • Set aside.
  • Roll biscuits into 8 5-inch circles.
  • divide egg mixture over 4 circles leaving a ¾-inch edge.
  • Sprinkle cheese over eggs.
  • Cover with remaining biscuits.
  • Seal edges with fork.
  • Lightly spray a medium-size baking sheet.
  • Place calzones on sheet.
  • Bake at 350°F for 15 minutes or until golden brown.
  • Serve with a side of your favorite breakfast potatoes.

BREAKFAST CALZONE



Breakfast Calzone image

We had a brunch to plan, and my husband had the odd idea of making a calzone but with breakfast items inside of it. It turned out to be delicious, and we have made it several times since. Its easy to make, and you can add just about any ingredients you want.

Provided by New Mommy and Lovin

Categories     Breads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 frozen bread dough
1 cup mozzarella cheese
1 cup cheddar cheese
4 -6 eggs
4 -6 slices cooked bacon
4 -6 slices deli ham
1/2 lb cooked sausage

Steps:

  • Fry the sausage, bacon, and eggs [separately]. Crumble the bacon and cut sausage into small pieces.
  • Thaw your bread dough according to package directions. Roll flat.
  • Layer the ingredients on the dough, leaving about 1/2 inch around the borders.
  • Fold the dough and seal by pressing together the edges.
  • Place on greased sheet and cook for approximately 25 minutes @ 375 [or until crust is golden brown].

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BREAKFAST CALZONES RECIPE | BON APPéTIT
breakfast-calzones-recipe-bon-apptit image
2018-04-17 Place calzones, oiled side down, on griddle and cook until deeply browned, pressing gently with a spatula to create contact with griddle, about 5 …
From bonappetit.com
Servings 8
Estimated Reading Time 1 min
Author Ignacio Mattos
  • 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 ¼ 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.


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