Breakfast Calzone

• Gluten free

• Meat

  • 1 Chorizo sausage

• Produce

  • 2 large cloves Garlic
  • 1 Jalapeno pepper
  • 1 Red bell pepper, chopped (about 1 cup, large
  • 1 Sweet onion, chopped (about 1-1/2 cups, large

• Refrigerated

  • 8 Eggs plus 1 egg

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 8 oz Jack cheese
  • 1/2 cup Sour cream

Found on baking-sense.com

Description

Ingredients

• 1 Recipe Pizza Dough mixed and risen 1x.
• 1 # Chorizo Sausage, or sausage of your choice
• 1 large sweet onion, chopped (about 1-1/2 cups)
• 1 large red bell pepper, chopped (about 1 cup)
• 1 jalapeno pepper, chopped (optional)
• 2 large cloves garlic, minced
• Salt & Pepper to taste
• 8 oz Jack cheese, shredded
• 1/2 cup sour cream
• 8 eggs plus 1 egg for egg wash

Directions

• Remove the sausage from the casing
• Heat 2 Tablespoons olive oil in a large saute pan
• Crumble the meat into the pan and cook until nicely browned. Use a wooden spoon to break the meat into smaller chunks as it cooks
• Remove the sausage from the pan, leaving the oil behind. Put the cooked sausage into a large mixing bowl to cool.
• Add the onion, peppers and garlic to the pan
• Sprinkle about 1/2 tsp salt over the vegetables and cook, stirring frequently, over medium heat until softened and starting to brown.
• Toss the vegetables with the cooked sausage and set aside to cool.
• Toss the shredded cheese and sour cream with the cooled sausage mixture.
• Taste the filling for seasoning and adjust to your taste.
• Working in batches to avoid crowding the pan, fry 8 eggs, sunny side up, in a little butter.
• Sprinkle each egg with salt and pepper. Cook just until the white is barely set and the yolk is still soft.
• As they are cooked, set the eggs on a plate to cool.
• Make egg wash by whisking the remaining egg with a pinch of salt and 2 tablespoons of water.
• Divide the pizza dough into 8 equal portions.
• Roll each portion into a smooth ball. Cover the dough balls with a damp towel.
• Working with one dough ball at a time, roll into an 8 round.
• Brush the entire perimeter of the round with egg wash.
• Place a 1/2 cup of the sausage filling towards the front 1/3 of the dough, leaving 1 from the edge clear.
• Use a spoon to make a well in the center of the filling
• Place 1 fried egg into the well. Gather the filling around the egg to make a nest.
• Fold the dough over the filling. Bring the top edge of the dough 1/2 short of the bottom edge.
• Use your fingers to pull the bottom edge of the dough over the top edge of the dough and pinch to form a tight seal.
• Place the calzone on a parchment lined 1/2 sheet pan. You should fit 4 calzones per pan.
• Wrap the sheet pans in plastic and set in the refrigerator over night. (See note for instructions to make ahead and freeze).
• In the morning, take the pans out of the refrigerator and unwrap.
• Brush the top of each calzone with egg wash and sprinkle with coarse sea salt.
• Using a single edge razor or sharp knife, cut a small slit in the top of each calzone for steam to escape.
• Set aside while the oven preheats.
• Preheat the oven to 450°f.
• Slide the sheet pans into the oven and bake until puffed and golden brown, about 10-15 minutes.