Breakfast CalzonesBreakfast Calzones
Breakfast Calzones
Breakfast Calzones
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Recipe - Stillwater
Breakfast Calzone recipe
Breakfast Calzones
Prep Time20 Minutes
Servings8
Cook Time15 Minutes
Ingredients
7 eggs, divided
2 cans (13.8 oz each) refrigerated pizza crust
1 cup shredded mozzarella cheese
8 oz bulk Italian sausage, cooked and crumbled
1 egg
1 cup Hunt’s Traditional Pasta Sauce, warmed
Directions
  1. Preheat oven to 400°F. Coat large cookie sheet with nonstick cooking spray. Scramble 6 eggs, cook and crumble sausage; set both aside.
  2. Unroll cans of dough and cut out eight, 6-inch circles; reserve scraps. Divide mozzarella, sausage, and scrambled eggs evenly among circles, positioning in the bottom half and leaving a ½-inch space to the edges of each. Fold dough over and press edges with a fork to seal.
  3. Cut thin strips from the leftover dough and press football strings on top of each calzone. In a small bowl, whisk one egg with 1 tablespoon water and brush over each. Bake at 400°F for 12-15 minutes or until golden brown. Serve with pasta sauce for dipping.
20 minutes
Prep Time
15 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
7 eggs, divided
Cub Eggs, Large
Cub Eggs, Large, 12 Each
$2.69$0.22 each
2 cans (13.8 oz each) refrigerated pizza crust
Essential Everyday Pizza Crust
Essential Everyday Pizza Crust, 13.8 Ounce
$2.79$0.20/oz
1 cup shredded mozzarella cheese
Essential Everyday Cheese, Mozzarella, Classic Cut
Essential Everyday Cheese, Mozzarella, Classic Cut, 8 Ounce
$2.50 was $2.79$0.31/oz
8 oz bulk Italian sausage, cooked and crumbled
Johnsonville Italian Sausage, Mild
Johnsonville Italian Sausage, Mild, 16 Ounce
$4.99 was $5.99$0.31/oz
1 egg
Cub Eggs, Large
Cub Eggs, Large, 12 Each
$2.69$0.22 each
1 cup Hunt’s Traditional Pasta Sauce, warmed
Hunt's Traditional Pasta Sauce
Hunt's Traditional Pasta Sauce, 24 Ounce
$1.89 was $1.99$0.08/oz

Directions

  1. Preheat oven to 400°F. Coat large cookie sheet with nonstick cooking spray. Scramble 6 eggs, cook and crumble sausage; set both aside.
  2. Unroll cans of dough and cut out eight, 6-inch circles; reserve scraps. Divide mozzarella, sausage, and scrambled eggs evenly among circles, positioning in the bottom half and leaving a ½-inch space to the edges of each. Fold dough over and press edges with a fork to seal.
  3. Cut thin strips from the leftover dough and press football strings on top of each calzone. In a small bowl, whisk one egg with 1 tablespoon water and brush over each. Bake at 400°F for 12-15 minutes or until golden brown. Serve with pasta sauce for dipping.