Grand Overstuffed Italian Breakfast Calzones

READY IN: 37mins
YIELD: 4 calzones




  • Preheat oven to 375°F You will need one small skillet, one small saucepan, and one or two cookie sheets.
  • First prepare the ingredients:
  • Scrub potato and place in microwave on high approximately 6 minutes until tender but still firm.
  • Meanwhile, lightly brown Italian sausage in small skillet. Pour off any fat, then remove sausage to a bowl.
  • In saucepan, scramble eggs with milk, salt & pepper. Cook gently in 1 T butter over medium heat, remove from heat while soft-set.
  • Now cube the microwaved potato to 1" pieces, removing excess skin at this time. Stir into first skillet over medium-low heat with 1 tablespoon of the butter, salt, and pepper.
  • For each calzone, remove two biscuits together from tube, place on cookie sheet and press into 8" round.
  • Now, assemble:
  • Place 1/4 of the mozzarella onto half of each round. Top with 1/4 each of the potato, sausage, scrambled egg, and bleu cheese. Sprinkle with about 1 T each of the snipped parsley and green onion.
  • Fold dough gently over filling to form 1/2 circle, press edges well with fingertips, then seal all along edges with fork tines.
  • Slash top diagonally 3 times with sharp knife. Brush lightly with remaining 1 T butter, melted.
  • No need to oil cookie sheet. Bake 12-15 minutes, until golden brown on top.