mini-breakfast calzones – a handheld delight

It is said that breakfast is the most important meal of the day.  Personally, I think every meal is an important part of the day, but breakfast is my favorite – besides lunch and dinner.  Here is a recipe for a tasty handheld breakfast calzone that can be made ahead of time, reheated and eaten on the go.

calzones (makes 8 mini-calzones)

1 recipe for pizza dough (see below)
4 large eggs
2 medium russet potatoes, cut into 1/4″ cubes and boiled in salted water
1/2 green pepper, finely diced
1/2 onion, finely diced
1 turkey breakfast sausage, casing removed (optional)
1 – 2 tsp garlic powder, or to taste
1 – 2 tsp salt, or to taste
1/2 – 1 tsp pepper, or to taste
1/4 tsp chili powder, or to taste
1/2 cup cheddar cheese
cooking spray

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  1. Preheat your oven to 450F, 230C.
  2. Spray a medium sized frying pan with cooking oil.  Add your sausage and break up with a spatula while frying over a medium heat.  When the sausage is done, add the onion and pepper (more cooking spray may be necessary).  Saute until the veggies are soft, but not mushy – about 5 minutes.
  3. Add the potatoes and mix well.
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  4. Add the eggs and scramble well.   Cook until the eggs are cooked, but still slightly wet.
  5. Add the seasonings 1 tsp at a time and cook for an additional 2 minutes.  Taste the mixture.  If it seems bland, add additional tsp of seasoning until you achieve your desired flavor.
  6. Remove the pan from the heat and stir in the cheese.
  7. On a floured work space, divide your dough into 8 equal pieces and stretch them into circles – working in batches if necessary.
  8. Scoop about 1/4 cup of the mixture into each circle.  Wet the edges and fold the dough over the filling and seal.
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  9. Transfer the calzone to a cookie tray.
  10. Cut a slit in the top to allow steam to escape and spray with cooking oil.
  11. Bake for approximately 15 minutes, until golden brown.  Spray the calzones with additional cooking spray at 7 minutes for a more golden experience – if desired.
  12. Enjoy now or later.  If you are choosing later, freeze for up to 3 months or refrigerate for up to a week.  They take from 1 – 3 minutes to reheat in the microwave.

pizza dough

1 package yeast
1 cup warm water
2 TBSP sugar or honey
2 1/2 cups flour, or more as needed + flour for your work space
1 tsp salt
1 tsp garlic powder
cooking spray

  1. In a medium bowl, combine the yeast, sugar and water.  Stir and wait until the yeast is “foamy”.
  2. Add the flour, 1 cup at a time stirring after the addition of each cup.
  3. When the dough is slightly sticky, but holds together, transfer it to a lightly floured surface and knead until it is uniform in texture.
  4. Transfer it to a lightly oiled bowl and wait for it to rise (double in size).  This can take anywhere from 30 minutes to 2 hours depending on the humidity and temperature of your workspace.  Don’t rush it or your dough will be impossible to work with.
  5. Once the dough has doubled in size, punch it down and knead once more (for 1-2 minutes) on your floured surface.

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Guten Appetit!

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