Despite Americans’ obsession with pizza, the calzone doesn’t seem to have the same cult following. But that could change if the current eat-on-the-go mentality persists. Eater NY reports the Italian classic hails from Naples where it was meant to be a portable meal that could be eaten without utensils. Though this dish is normally associated with lunch and dinner, mornings are often the most hectic part of the day. In an effort to make crazy mornings a little bit more manageable, we think it might be time to introduce the calzone to the a.m. hours. With these recipes to guide you, making breakfast pockets will be second nature in no time.
1. Bacon, Egg, and Cheese Calzone
Turn the standard breakfast sandwich combo into something more unexpected with Saveur’s clever recipe. This dish goes a bit heavier on the bacon and cheese, and a tad lighter on the egg since everything cooks together in the oven. That’s right, no sauté pan required for this one. Just make a simple dough, or buy some from the store, and mix together the filling. Roll out the dough, cut into rounds, then spoon on some of the egg mixture. Once folded, they just need 15 to 20 minutes to bake. Freeze them ahead of time to make breakfast as easy as popping one into the toaster oven for a few minutes.
- 2 (.25-ounce) packages active dry yeast
- ¼ teaspoon sugar
- 1¾ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt, plus more
- 1½ pounds sliced bacon, cooked and chopped
- 4 cups grated cheddar cheese
- 10 eggs, lightly beaten
- Freshly ground black pepper
- Fine semolina
- Olive oil
Directions: Combine yeast, sugar, and ¾ cup warm water in a bowl; let sit until foamy, about 10 minutes. Whisk flour and salt in a medium bowl. Add yeast mixture; stir until dough comes together. Transfer to a floured surface and knead until smooth and elastic, about 2 minutes. Cover loosely with plastic wrap and set aside for 10 minutes.
Place pizza stone in oven and heat to 450 degrees Fahrenheit. Mix bacon, cheese, eggs, salt, and pepper in a bowl. On a lightly floured surface, divide bowl into 6 balls. Working in 2 batches, roll 3 ball into 8-inch circles. Place about ¾ cup egg mixture on half of each circle, leaving a 1-inch border. Fold other half over, and pinch to seal. Transfer calzones to semolina-dusted pizza peel. Brush with olive oil, and slide onto pizza stone. Bake until golden 15 to 20 minutes. Repeat with remaining ingredients.
2. Honey-Sweetened Breakfast Calzone
Most filled breakfast pastries have little more than a microscopic layer of jam or cream cheese. For filling fiends, these ricotta and honey-stuffed pockets from the National Honey Board are as good as it gets. Raisins lend a bit of sweet chew while walnuts offer a great crunch to contrast the creamy ricotta. While this recipe makes a staggering 24 portions, go ahead and make the full batch and store in the fridge. You’ll have breakfast for the whole family all week.
- 1½ quarts ricotta cheese, drained
- 2 cups honey
- 2 cups raisins
- 2 cups walnuts, toasted
- 3½ tablespoons rum extract
- 4½ pounds frozen bread dough, thawed
- 1½ cups whipping cream
Directions: Preheat oven to 400 degrees Fahrenheit. Mix ricotta, raisins, honey, walnuts, and rum extract. Set aside. Scale dough into 24 (3-ounce) balls. Roll each into a 7-inch circle. Place ½ cup filling on half of each circle, then fold dough over. Seal edges, then place on a parchment-lined pan. Brush tops with cream. Bake for 25 minutes, until golden. Let cool. Serve warm or room temperature. Refrigerate leftovers.
3. Spiced Lentil, Sweet Potato, and Kale Whole-Wheat Pockets
While these calzones might not be strictly for breakfast, they make a great meal first thing in the morning. Filled with plenty of fiber and vitamins, these wholesome pockets from The Kitchn will give you enough energy to get through any crazy day. Don’t worry if you’re not into health food — these handheld meals are so full of flavor you’ll feel like you’re indulging in something decadent.
While the dough recipe is super simple, you can speed up the process with purchased pizza dough or pie crust. These are particularly good for eating on the go since they don’t contain anything that can spoil if left unrefrigerated for a few hours. Just toss one into your gym bag, and it’ll be ready whenever your stomach starts to grumble.
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1½ cups whole-wheat flour
- 1½ cups all-purpose flour
- 1½ teaspoons salt
- 3 tablespoons olive oil, divided
- 3 small sweet potatoes, scrubbed
- 2 tablespoons olive oil, divided, plus more
- 1 medium onion
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ cup French green lentils, picked and rinsed
- 2 cups water
- ½ bunch kale, ribs removed
- ½ teaspoon salt
Directions: Combine water and yeast in a small bowl, and let sit until foamy. Meanwhile, combine flours and salt in a stand mixer fitted with a dough hook over low speed. Add 2 tablespoons of olive oil, then yeast mixture. Mix on low until a rough dough forms. Knead 7 to 10 minutes, until dough is smooth. Lightly grease a large bowl with remaining oil. Place dough in bowl. Turn to coat, and cover with plastic wrap. Let rise for 1 to 2 hours, until doubled in size.
Preheat oven to 400 degrees Fahrenheit. Prick sweet potatoes with tines of a fork, and place on a baking sheet. Bake for 45 minutes to 1 hour, until potatoes yield to gentle pressure. Set aside.
Cut onion in half. Thinly slice one half and dice other half. Heat 1 tablespoon of oil in medium saucepan over medium heat and cook onion and garlic until onion is translucent. Add spices and cook, stirring, until fragrant, about 1 minute. Add lentils and water. Boil, then reduce heat to low and simmer for 10 minutes.
Cut kale into small pieces, and add to lentils along with salt. Cover and simmer until lentils are soft, but not falling apart, 5 to 10 minutes. Season to taste. Using a slotted spoon, transfer mixture to a bowl, leaving cooking liquid behind.
Heat 1 tablespoon olive oil in a heavy skillet over low heat. Cook sliced onions, stirring occasionally, until caramelized, 20 to 25 minutes.
Increase oven temperature to 450 degrees Fahrenheit. Divide dough into 6 balls, and let rest for 20 minutes, loosely covered with plastic wrap. Peel sweet potatoes, and mash until smooth. Season, to taste.
On a floured surface, roll each dough ball into a 9-inch oval. If dough shrinks back, allow to rest for a few minutes before proceeding. Spread ¼ cup of sweet potato over half of each oval, then add ⅓ cup lentil mixture. Top with a small amount of onions. Fold dough over and seal edges.
Transfer pockets to parchment-lined baking sheet. Brush tops with olive oil, and cut a few slits in each.
Bake for 25 to 30 minutes, until golden. Let cool for 5 minutes. Serve.
4. Breakfast Calzones
Monday mornings usually involve a hurried cup of coffee and a few handfuls of dry cereal as you speed toward the door, but eating a decent meal could do wonders for your health. It’ll also keep you from craving candy from the vending machine mid-morning. Make Cook Nourish Bliss’ calzones filled with eggs, pico de gallo, and cheese over the weekend to help you breeze through your weekday mornings while also getting a great meal.
Start by scrambling some eggs and rolling out the pizza dough. Fill each dough circle with the eggs and toppings, then fold over, and seal. Cut a few slits in the top of each calzone, then bake for 11 to 13 minutes. Breakfast is served.
- 1 ball pizza dough
- ½ cup thinly sliced red onion
- ¼ cup diced green bell pepper
- 3 large eggs, scrambled
- ½ cup pico de gallo, plus more
- ½ cup shredded pepper jack cheese
- ½ cup shredded cheddar cheese
- Olive oil
Directions: Preheat oven to 500 degrees Fahrenheit. Place a pizza stone in oven. Allow to heat at least 15 minutes.
Place dough on a lightly floured surface and let sit for 10 minutes. Divide into 4 pieces, and shape each into a 5-inch circle.
Divide red onion, green pepper, eggs, pico de gallo, draining as you go, and both cheeses over half of each round. Fold other half over, and press edges to seal. Crimp edges with a fork. Brush tops with oil, and cut a few slits in each.
Cut a piece of parchment to fit pizza stone and place on stone in oven. Transfer calzones to parchment-lined stone. Bake until golden, 11 to 13 minutes. Let cool 15 minutes. Serve.
5. Fruit Calzones
If you never have fruit outside of your morning yogurt parfait, a warming baked good will be a welcome addition to your morning routine. These easy calzones from Vegetarian Times can be completed from start to finish in just 30 minutes, so they’re perfect for busy schedules. And unlike most fruit-filled treats, the crust won’t leave you covered in messy crumbs. These taste great at room temperature, but they’re best when they’re still warm from the oven.
- 1 (1-pound) package pizza dough
- 8 teaspoons fruit spread or jam
- 1 medium Golden Delicious apple, grated
- ½ cup blueberries, raspberries, sliced cherries, or dried fruit
- ¼ cup turbinado sugar
Directions: Preheat oven to 500 degrees Fahrenheit. Coat baking sheet with cooking spray. Divide dough into 8 balls. Roll into 4-by-6-inch ovals on a floured work surface.
Brush edges of ovals with water. Place 1 teaspoon spread on bottom third of each oval, then top with 1 teaspoon apple, and 1 tablespoon berries. Fold tops over, and press to seal edges. Crimp with a fork. Brush calzones with water, and sprinkle with sugar.
Bake 8 to 10 minutes, until golden. Let stand 10 minutes. Serve.
6. Nutella Banana Calzones
If your morning just isn’t complete without a little bit of sweetness, give these chocolate and banana calzones from The Imaginariyum a try. You only need 4 ingredients and a little bit of patience to end up with this gooey, melted morning treat. While this tasty pocket might be bordering on dessert, it’s definitely a nice way to wake up every now and then.
- 8 ounces pizza dough
- ¼ cup chocolate hazelnut spread
- 1 banana
- 1 tablespoon unsalted butter, melted
Directions: Preheat oven to 400 degrees Fahrenheit with a rack in center. Set pizza stone on rack.
Flour a work surface, then roll dough into a 9-inch circle. If dough shrinks, allow to rest a few minutes before continuing. Transfer to parchment-lined pizza peel.
Warm chocolate hazelnut spread in microwave for 10 seconds to loosen. Spread over half of dough, leaving a 1-inch border. Slice banana and place on top of chocolate. Fold over remaining dough, and press to seal edges. Crimp edges. Brush with butter, and cut 3 vents in top.
Bake for 20 minutes, until golden and chocolate melts. Let rest 5 minutes. Serve immediately.