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Sausage Egg and Cheese Breakfast Calzone

Sausage Egg and Cheese Breakfast Calzone

Mini calzones filled with grilled breakfast sausage, potatoes, scrambled eggs, and white cheddar cheese, served with a Maple Whole Grain Mustard Hollandaise Dipping Sauce.

What You'll Need

Recipe Ingredients

Yield: 12

QTY INGREDIENTS
Filling
6 c. Eggs, scrambled
2  c. Onion, sauteed, 
6 c. Sausage, breakfast, links, grilled, sliced
1 c. Chef's Own® Country Gravy Mix
¼ c. Master’s Touch® Roasted Garlic Flavor Concentrate
4 c. Cheese, cheddar, white, shredded
3 ea. Potatoes, diced, cooked
¼ c. Parsley, Italian-flat leaf, chopped
   
Calzones
12 ea. Pizza dough ball, frozen, 5 oz., thawed
2 c. Flour, bench
6 oz. Egg wash
   
24 fl. oz Maple Whole Grain Mustard Hollandaise (see sub recipe)
PREPARATION

  1. Mix the ingredients for the filling in a large mixing bowl and set aside.
  2. Roll out the dough balls until the dough is ¼ inch thick and round.
  3. Add two cups of filling into the center of the dough.
  4. Use a pastry brush to apply egg wash on one edge, then fold over the other edge and press them together, removing any extra air.
  5. Crimp the edges and press firmly to seal the calzone.
  6. Use a knife or fork to add a few air holes on top.
  7. Brush with egg wash and repeat with all twelve servings.
  8. Arrange evenly spaced on parchment-lined sheet pans.
  9. Bake in a 350°F oven for 12-15 minutes or until golden brown.
  10. Serve with 2 ounces of maple whole grain mustard hollandaise dipping sauce in ramekins.

CHEF'S TIP