These Breakfast Calzones are hearty and savory, stuffed with chorizo, peppers, onions and a fried egg. You can adapt the ingredients to use your favorites.
Cut the pizza dough into 8 equal portions.
I’ve included my recipe for pizza dough at the bottom of the post, but you can use pre-made pizza dough, of course. Make the pizza dough according to the recipe, allowing it to rise once, and then proceed with this recipe.
Use your imagination and whatever you have available to adapt the flavors to your family’s taste. I used Chorizo sausage because my husband loves it, but you could use breakfast sausage if you want a less spicy filling. Omit the jalapeno if you don’t want the heat, or use a Habanero if you really love spicy food. That’s a breakfast that will wake you up!
Scroll through the step by step photos to see how to make Breakfast Calzones?
The recipe makes 8 calzones. If you don’t need that many you can halve the recipe or make the full recipe and freeze extras for later.
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Breakfast Calzones are hearty and savory, stuffed with chorizo, peppers, onions and a fried egg. You can adapt the ingredients to use your favorites.
- 16 oz (448g) Chorizo Sausage, or sausage of your choice
- 1 large sweet onion, chopped (about 1-1/2 cups)
- 1 large red bell pepper, chopped (about 1 cup)
- 1 jalapeno pepper, chopped (optional)
- 2 large cloves garlic, minced
- Salt & Pepper to taste
- 8 oz Jack cheese, shredded
- 1/2 cup (4 oz, 112g) sour cream
- 8 large eggs plus 1 egg for egg wash
- 1 Recipe Pizza Dough, risen 1x
- Remove the sausage from the casing. Heat 2 Tablespoons olive oil in a large saute pan. Crumble the meat into the pan and cook until nicely browned. Use a wooden spoon to break the meat into smaller chunks as it cooks. Remove the sausage from the pan, leaving the oil behind. Put the cooked sausage into a large mixing bowl to cool.
- Add the onion, peppers and garlic to the pan. Sprinkle about 1/2 tsp salt over the vegetables and cook, stirring frequently, over medium heat until softened and starting to brown. Toss the vegetables with the cooked sausage and set aside to cool.
- Toss the shredded cheese and sour cream with the cooled sausage mixture. Taste the filling for seasoning and adjust to your taste.
- Working in batches to avoid crowding the pan, fry 8 of the eggs, sunny side up, in a little butter.
- Sprinkle each egg with salt and pepper. Cook just until the white is barely set and the yolk is still soft. As they're cooked, set the eggs on a plate to cool.
- Whisking the remaining egg with a pinch of salt and 2 tablespoons of water. Line two half sheet pans with parchment paper or a silicone baking mat.
- Divide the pizza dough into 8 equal portions. Roll each portion into a smooth ball. Cover the dough balls with a damp towel.
- Working with one dough ball at a time, roll into an 8" round. Brush the entire perimeter of the round with egg wash. Place a 1/2 cup of the sausage filling towards the front 1/3 of the dough, leaving 1" from the edge clear. Use a spoon to make a well in the center of the filling. Place 1 fried egg into the well. Gather the filling around the egg to make a nest. Fold the dough over the filling. Bring the top edge of the dough 1/2" short of the bottom edge. Use your fingers to pull the bottom edge of the dough over the top edge of the dough and pinch to form a tight seal.
- Place the calzone on the prepared sheet pan. Continue making the other calzones one at a time. You should fit 4 calzones per pan.
- Wrap the sheet pans in plastic and set in the refrigerator over night. (See note for instructions to make ahead and freeze).
- In the morning, take the pans out of the refrigerator and unwrap. Brush the top of each calzone with egg wash and sprinkle with coarse sea salt.
- Using a single edge razor or sharp knife, cut a small slit in the top of each calzone for steam to escape. Set aside while the oven preheats.
- Preheat the oven to 450°F. Slide the sheet pans into the oven and bake until puffed and golden brown, about 10-15 minutes. Serve warm.
To make ahead: Follow the recipe to step 14. Place the sheet pans with the calzones in the freezer for several hours or overnight until they are completely frozen. Wrap the calzones individually or place them in a freezer bag and freeze for up to three months. The evening before you want to bake move the calzones from the freezer to the refrigerator. Follow the baking instructions in the morning.
The recipe makes 8 calzones. You can halve the recipe or freeze extras for later.
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Friday 26th of June 2015
Awesome! Is there by chance a whole-wheat version available? If not, no worries, I can figure it out. I'll make a boatload of these babies and freeze 'em, super-tasty, quick breakfast treat!