Put down that bowl of cereal for a second and just look at these breakfast calzones! These are sooo good, simple, and definitely a great alternative to that boring bowl of cereal. This is the perfect on-the-run type of breakfast meal. I like to make a dozen of these and freeze them when I need a quick and hardy meal. Sometimes you just don’t feel like cooking, that may happen a lot around here. These calzones are very versatile and you can stuff them with just about whatever you like. I chose to stuff these little beauties with sausage, scrambled eggs, peppers, onions, and of course cheese.
It will make it a hundred times easier if you prepare all of your fillings before you start making the dough. You could even make the fillings a day ahead.
Doesn’t this dough look great?
I made this recipe into about a dozen calzones. If you want mini ones you can certainly halve these and make two dozen of them. On the flip side, you could make six monster ones!
Getting these perfectly round isn’t a necessity.
Filling these is the best part! Try to keep from eating the filling.
You can close these a lot of ways. I chose to pinch them closed using a fork and brush the tops with an egg wash to make them a pretty golden brown.
What do you stuff yours with? Let me know!
- 2 cups lukewarm water
- 4 ½ teaspoons active dry yeast
- 1 teaspoon salt
- 2 teaspoons sugar
- 4 tablespoons vegetable oil
- 5-6 cups flour
- 1 cup grated cheese
- 1 egg
- 1 tablespoon water
- Plus all of your fillings!
- Preheat the oven to 400 degrees
- Place the yeast and water into your standmixer bowl and let it sit until it has activated.
- Once it has activated, add the salt, sugar, and oil. Mix on low speed until combined.
- Slowly add the flour and mix until combined. You want your dough to ball up and stick to your dough hook so you may need to add a little bit more.
- Pull the dough out of the mixture and knead in 1 cup of grated cheddar cheese.
- Divide the dough into 12 balls and roll out into 1/2” circles.
- Put some of your filling onto half of the circle. Fold the other half of the dough over your filling and close the calzone off by using a fork to pinch it closed.
- Brush each calzone with the egg wash
- Bake for 12-15 minutes or until golden.