Breakfast Calzone Food

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.

HAM AND CHEESE CALZONE

Steps:

• Preheat oven to 350 degrees.
• Whisk eggs and add milk. Cook them in a greased skillet over medium heat, stirring to scramble until they are cooked.
• You can either use a rolling pin or your fingers to flatten rolls into flat disks. I rolled mine out to about 5-6 inches in diameter.
• Evenly divide eggs and spoon them over half of each piece of dough.
• Evenly divide diced ham and grated cheese and place over eggs.
• Fold half of the dough over the fillings and press to seal. Use your fingers or a fork to crimp.
• Place on baking sheet either greased with nonstick spray or lined with parchment paper. Brush tops of calzones with beaten egg white. Sprinkle with parsley flakes, sea salt, parmesan cheese, or sesame seeds. You can get creative here and use whatever you like!
• Bake calzones for 15 minutes.
• Serve immediately or see notes below for freezing.

BREAKFAST CALZONE

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].

BREAKFAST CALZONE'S

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.

REHEAT-AND-EAT BREAKFAST CALZONES

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

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.