Breakfastcalzones Recipes

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BREAKFAST CALZONES

If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.

Provided by Ignacio Mattos

Categories     Bon Appétit     Breakfast     Brunch     Fontina     Ricotta     Cheese     Sausage     Egg

Yield 8 servings

Number Of Ingredients 9



Breakfast Calzones image

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.

2 (1-lb. 6-oz.) balls of pizza dough, room temperature
All-purpose flour (for surface)
6 oz. Fontina cheese, grated (about 2 cups)
1 cup whole-milk fresh ricotta
4 oz. nduja
8 large egg yolks
1 Tbsp. finely chopped rosemary
Extra-virgin olive oil
Kosher salt

BREAKFAST CALZONE'S

My chef in training (my son) and I wanted something "different" for breakfast and we came up with this.

Provided by Chef shapeweaver

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Breakfast Calzone's image

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.

1 (16 1/3 ounce) can large refrigerated biscuits (i used grands butter tasting)
4 eggs, lightly beaten with
salt and pepper
1 cup diced cooked ham
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons green chilies
3/4 cup shredded cheese (chef's choice)
3 -4 tablespoons margarine
cooking spray

BREAKFAST CALZONE

We had a brunch to plan, and my husband had the odd idea of making a calzone but with breakfast items inside of it. It turned out to be delicious, and we have made it several times since. Its easy to make, and you can add just about any ingredients you want.

Provided by New Mommy and Lovin

Categories     Breads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7



Breakfast Calzone image

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].

1 frozen bread dough
1 cup mozzarella cheese
1 cup cheddar cheese
4 -6 eggs
4 -6 slices cooked bacon
4 -6 slices deli ham
1/2 lb cooked sausage

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Step 2. Place calzones, oiled side down, on griddle and cook until deeply browned, pressing gently with a spatula to create contact with griddle, …
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  • 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 ¼ 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.
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