Egg Calzone Recipes

BREAKFAST CALZONE

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.

REAL ITALIAN CALZONES

Steps:

• To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
• To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
• Preheat oven to 375 degrees F (190 degrees C).
• When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

EGG CALZONE

Steps:

• Preheat a six-inch skillet over medium heat with a drizzle of EVOO
• Add the garlic and slightly brown
• Once brown, remove the garlic clove and discard you just want the flavor in the calzone, not the whole clove
• Add the meat to skillet and heat it through in the garlic oil
• While the meat is heating, mix together the ricotta, parsley and lemon zest in a small bowl
• Season with a little salt and pepper, and reserve
• In a large mixing bowl, whisk together the eggs, milk, salt and pepper
• Add the eggs to the hot skillet
• Using a wooden spoon or spoonula, stir the eggs until they are halfway cooked, about 3-4 minutes
• Gently flip the egg pie to brown the other side -- use a plate to flip it out onto and then slide it back into the skillet from the plate
• Spread the ricotta mixture over the entire egg meat pie and sprinkle with the mozzarella
• Gently fold the egg over to create a half moon or calzone shape
• Cover the skillet with foil and allow cheese to warm and melt of a minute or so
• Serve for breakfast, lunch or dinner
• *This is one of many "Yum-o!" recipes it's good and good for you
• To find out more about Yum-o!, Rachael's nonprofit organization, go to www
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EASY CALZONE RECIPE

Steps:

• Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
• Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
• Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
• Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

EGG CALZONE

Steps:

• Preheat oven to 210C/190C fan-forced. Line 2 baking trays with baking paper. Combine yeast, sugar and 1 cup LUKEWARM water, in a large jug. Using a fork, stir. Cover, then let stand in a warm place for 5 minutes or until bubbles appear on the surface. Sift flour and salt into large bowl. Add yeast mixture and oil. Mix to combine. Turn out dough onto a lightly floured surface. Knead for 5 minutes. Divide dough into 4 portions.
• Meanwhile, heat a large frying pan over moderate heat. Crack eggs into pan; cook for 1 minute or until just cooked underneath.
• For each calzone, roll a portion of dough into a 20cm round. Spread with paste; top with ham, egg, cheese, onion and parsley. Lightly brush edges with water, fold rounds in half to enclose filling. using a fork, press edges together to seal. Place on prepared trays. Bake for 15-18 minutes or until golden.