Egg Calzone Recipes

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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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.

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.

CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY

Steps:

• Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
• Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
• Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
• After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
• Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
• Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
• Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
• Serve the calzones with marinara sauce for dipping, if desired.
• Enjoy!

SCRAMBLED EGGS & BACON CALZONE

Steps:

• Heat oven to 400ºF.
• Whisk eggs, milk and pepper in medium bowl until blended; stir in onions. Pour into skillet sprayed with cooking spray. Cook on medium heat 5 min. or until set but top is still moist, stirring occasionally; set aside.
• Unroll pizza crust onto baking sheet sprayed with cooking spray; pat into 14x10-inch rectangle. Sprinkle bacon down center of dough; top with egg mixture and cheese. Fold long sides of dough over filling, slightly overlapping edges in center; pinch seams and ends together to seal.
• Bake 12 to 15 min. or until lightly browned. Let stand 5 min. before serving.

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.

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.