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Breakfast Calzones
    Breakfast Calzones


    Servings: 4
    Prep Time: 15 minutes
    Stovetop Time: 6 minutes
    Bake Time: 15 - 25 minutes (for bacon)
    Bake Time: 15 - 20 minutes (for calzones)
    Minimum Start to Finish: 51 minutes
    Times are approximate


    1 lb breakfast sausage
    7-8 slices bacon
    6-7 large eggs
    2 cans Pillsbury Crescent Dough Sheet
    1 tablespoon heavy cream, optional
    1 1/2 cup shredded cheddar cheese
    1/2 cup red or green bell peppers, chopped
    1/2 cup yellow onions, chopped
    1 tablespoon canola oil
    kosher salt and black pepper, as needed
    3 tablespoons melted butter
    chopped parsley, as needed


    Preheat oven to 350°F. On a foil lined sheet tray add slices of bacon and cook until done. Set aside and chop when cool.

    Heat a large non-stick pan over medium heat. Add sausage, bell peppers and onion and canola oil. Cook for about 3-4 minutes or until sausage is crispy and peppers are tender.

    Transfer to a plate, wipe down pan and return the pan to heat to cook eggs.

    In a large bowl, whisk the eggs, heavy cream, salt and pepper. Pour about 1 tablespoon of canola oil or butter into the pan and heat. Add eggs and cook, stirring frequently for about 2 minutes or just until the eggs begin to set. Set pan aside.

    Unroll dough; pat to form 14x10-inch rectangle. Cut dough into four 7x5-inch rectangles. Layer with scrambled eggs, some of the sausage pepper and onion mixture, bacon and cheese. Fold untopped dough over filling, turnover fashion; press edges firmly to seal. Place on sprayed cookie sheet. Brush with melted butter.

    Bake in the oven for about 15-20 minutes or until golden. Remove from the oven and brush with additional butter and garnish with fresh chopped parsley.

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    -- Italian

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