Reheat-and-Eat Breakfast Calzones
- Level: Easy
- Total: 3 hr 25 min (includes freezing time)
- Active: 1 hr
- Yield: 8 calzones, plus additional chorizo hash
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 263
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 84 mg
- Sodium
- 526 mg
- Level: Easy
- Total: 3 hr 25 min (includes freezing time)
- Active: 1 hr
- Yield: 8 calzones, plus additional chorizo hash
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 263
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 84 mg
- Sodium
- 526 mg
Ingredients
Directions
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- 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.
Cook’s Note
If you’d like to use my yogurt flatbread dough, see my Yogurt Flatbreads recipe. My yogurt flatbread dough yields about 1 pound 10 ounces of dough. Use 1 pound for this recipe, then use the remaining 10 ounces for flatbreads. You can also freeze the uncooked dough in a resealable freezer bag to save it for later. When cooking eggs using a higher-heat method like this, I find that a nonstick or regular skillet works equally as well without sticking issues, so use whatever you have. In place of the chorizo hash, customize the filling to whatever you like: You can precook bacon and add that to the calzone along with the eggs and cheese, or make vegetarian calzones by using a vegan chorizo in the hash. Just make sure you don’t exceed more than 1/4 cup of total filling in the center of each calzone. It’s important to freeze the calzones on a baking sheet prior to transferring them to a freezer bag or they will stick together and you won’t be able to remove them individually to bake. If you want to use all the chorizo hash for calzones, you can double the amount of eggs, cheese and dough and make 16 calzones instead.
