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?

Use pizza dough that has risen 1x. Divide the dough into eight pieces. Roll the pieces into balls.

Assemble all the components, then begin assembling the calzones working with one piece of dough at a time.

Spread the filling towards the front 1/3 of the dough round. Use a spoon to make a well for the egg.

Place the egg in the well and gather the filling around it to hold it in place.

Fold the top 1/2 of the dough over the filling bring it just short of the bottom of the dough. Fold the bottom edge of the dough over the top edge to form a tight seal.

Fold the bottom of the dough over the top to form the crust. Pinch it closed.

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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4.60 from 5 reviews

Breakfast Calzone

By: Eileen Gray

Breakfast Calzones are hearty and savory, stuffed with chorizo, peppers, onions and a fried egg. You can adapt the ingredients to use your favorites.

Prep Time1

Bake Time15

Total Time1 15

8 calzones

Ingredients

16 oz 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)
4 oz sour cream (½ cup)
8 large eggs
1 recipe Pizza Dough (risen 1x)
1 egg (for egg wash)

Instructions

Filling

Remove 16 oz Chorizo 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 1 large sweet onion, 1 large red bell pepper, 1 jalapeno pepper and 2 large cloves garlic to the pan. Sprinkle about ½ 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 8 oz Jack cheese and 4 oz sour cream with the cooled sausage mixture. Taste the filling for seasoning and adjust to your taste.

Assembly

Working in batches to avoid crowding the pan, fry 8 large 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 ½ cup of the sausage filling towards the front ⅓ 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 ½" 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).

Baking

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.

Equipment

My Book

Kitchen Scale

Parchment Sheets

Half Sheet Pans

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Notes

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.[br][br]The recipe makes 8 calzones. You can halve the recipe or freeze extras for later.

Nutrition

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