Mini Breakfast Calzones Recipe
Make Mini Breakfast Calzones Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & assembly
Filling — eggs & dairy
Filling — add-ins (choose any combination)
Optional dipping/finish
Method
Dough & assembly
- 1
preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Lightly dust a work surface with 1–2 tablespoons flour.
- 2
portion dough
If using 1 lb dough, divide into 8 equal portions (about 2 oz / 55 g each) for mini calzones. Keep portions covered with a clean towel while you work to prevent drying. If using biscuit/dough sheet, follow package to cut 8 rounds.
- 3
roll rounds
On the dusted surface, flatten each portion with your palm, then roll with a rolling pin into a 4- to 5-inch (10–12 cm) circle, about 1/8-inch thick. Transfer rounds to the prepared baking sheet, leaving space between each.
- 4
egg wash
Beat 1 large egg with 1 teaspoon water in a small bowl. Reserve 1 tablespoon of the egg wash for sealing/brush; keep the rest for finishing just before baking.
Filling — eggs & dairy
- 5
saute add-ins
If using vegetables (onion, bell pepper, spinach) or raw add-ins, melt 1 tablespoon butter in a small nonstick skillet over medium heat. Add diced onion and bell pepper and sauté 2–3 minutes until softened. Add spinach and cook 30–60 seconds until wilted. Remove from pan and let cool slightly.
- 6
cook eggs
In a medium bowl, whisk together 6 eggs, 3 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until blended. In the same skillet over medium-low heat, melt an additional 1/2 teaspoon butter (or use the pan still warm). Pour in egg mixture and cook slowly, stirring frequently, until the eggs are softly scrambled and slightly underdone (they will finish cooking in the oven). Remove from heat.
- 7
assemble filling
Let scrambled eggs cool 1–2 minutes, then stir in shredded cheddar (1 cup), grated Parmesan (2 tablespoons) and cooled add-ins (sausage, bacon, sautéed veggies, scallion) as desired. Taste and adjust seasoning. The filling should be moist but not runny — if too wet, add a tablespoon more cheese or drain excess juices from add-ins.
Dough & assembly (continued)
- 8
fill calzones
Place about 2–3 tablespoons of the egg-and-cheese filling in the center of each dough round, leaving a 1/2-inch border around the edge.
- 9
- 10
Baking & serving
- 11
bake
Bake in the preheated 425°F (220°C) oven for 12–16 minutes, or until the calzones are golden brown and the dough is cooked through. Rotate the pan halfway through baking for even browning if your oven runs hot.
- 12
rest
Remove from oven and let rest on the baking sheet for 3–5 minutes to set the filling. This reduces the chance of hot egg mixture spilling when bitten.
- 13
serve
Transfer to a serving platter, garnish with chopped parsley or chives, and serve warm with hot sauce or ketchup on the side.