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.