Breakfast Calzone

Ingredients

• 454 g (16 oz)chorizo sausage, or sausage of your choice
• 1 large (about 1½ cups chopped)sweet onion, chopped
• 1 large (about 1 cup chopped)red pepper, chopped
• 1jalapeño pepper, chopped (optional)
• 2 large clovesgarlic, minced
• About ½ teaspoon, plus more to tastesalt
• To tasteblack pepper
• 227 g (8 oz)Jack cheese, grated
• 113 g (4 oz; ½ cup)sour cream
• 8 largeeggs
• 1 recipe, risen oncepizza dough
• 1egg, for the egg wash
• 2 tablespoonsolive oil
• A littlebutter, for frying the eggs
• A pinch, plus more for sprinklingsalt for the egg wash and topping
• 2 tablespoonswater
• To tastecoarse sea salt

Instructions

1. 1

   Brown the chorizo

   Remove the chorizo from its casing. Heat 2 tablespoons of olive oil in a large sauté pan, crumble in the sausage and cook until well browned, breaking it into smaller pieces with a wooden spoon. Transfer the sausage to a large bowl to cool, leaving the oil in the pan.

2. 2

   Soften the vegetables

   Add the onion, red pepper, jalapeño and garlic to the pan. Sprinkle with about ½ teaspoon of salt and cook over medium heat, stirring often, until softened and beginning to brown. Mix with the sausage and leave to cool.

3. 3

   Finish the filling

   Stir the grated Jack cheese and sour cream into the cooled sausage mixture. Taste and adjust the seasoning as you like.

4. 4

   Fry the eggs

   Fry the 8 eggs sunny side up in a little butter, working in batches so the pan is not crowded. Season with salt and pepper and cook just until the whites are barely set and the yolks remain soft. Transfer to a plate to cool.

5. 5

   Prepare the trays

   Whisk the remaining egg with a pinch of salt and 2 tablespoons of water to make the egg wash. Line two half-sheet pans with baking parchment or silicone mats.

6. 6

   Portion the dough

   Divide the pizza dough into 8 equal portions and shape each into a smooth ball. Cover the balls with a damp towel.

7. 7

   Fill each calzone

   Working with one dough ball at a time, roll it into a 20 cm (8-inch) round. Brush egg wash around the entire edge. Place ½ cup of filling on the front third of the dough, leaving a 2.5 cm (1-inch) border, then make a well in the middle. Set a fried egg in the well and arrange the filling around it like a nest.

8. 8

   Seal the dough

   Fold the dough over the filling, stopping the top edge about 1.25 cm (½ inch) short of the bottom edge. Pull the bottom edge up over the top and pinch firmly to seal.

9. 9

   Chill overnight

   Place each calzone on a prepared tray, making 8 in total and fitting 4 on each tray. Cover the trays with plastic wrap and refrigerate overnight.

10. 10

    Prepare to bake

    In the morning, uncover the trays. Brush the tops of the calzones with egg wash and sprinkle with coarse sea salt. Cut a small slit in the top of each with a single-edge razor or sharp knife to let steam escape, then leave them aside while the oven heats.

11. 11

    Bake until golden

    Preheat the oven to 230 °C (450 °F). Bake the calzones until puffed and golden brown, about 10–15 minutes. Serve warm.

What is a breakfast calzone?

A calzone is a folded, sealed pizza dough parcel, with roots in Italian cooking and a familiar place in American pizzerias. This breakfast version turns it into a portable savoury meal, enclosing sausage, vegetables, cheese and an egg.

The filling brings together spicy chorizo, sweet pepper and onion, while sour cream and cheese help make it rich and cohesive. Baking the assembled calzones in the morning gives the dough a fresh, golden crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 417 calories, 22g protein, 25g carbs, 25g fat.

The dough supplies much of the carbohydrate, while chorizo, cheese, sour cream and egg contribute much of the fat and protein. Pair a calzone with fruit or a side salad for a fresh contrast and a more varied plate.

Build flavour in the filling

Brown the chorizo: breaking it into small pieces helps it cook evenly and leaves seasoned oil in the pan for the vegetables.

Soften the vegetables: cook them until tender and just starting to colour, so they contribute sweetness without staying crunchy inside the parcel. The jalapeño is optional, so leave it out for a milder filling.

Cool before mixing: let the sausage and vegetables lose their heat before adding cheese and sour cream. This makes the filling easier to handle during assembly.

Keep the egg yolks soft

Fry the eggs only until the whites are barely set; they will cook further inside the calzones. A soft yolk is part of the intended filling, though a firmer yolk is an option if you prefer it.

Make a small well in the filling for each egg and gather the sausage mixture around it. This helps keep the egg centred as you fold and seal the dough.

Seal each parcel carefully

Egg wash around the edge helps the dough adhere, while the overlapping fold gives you a firm seam to pinch closed. Keep the filling away from the border so it does not interfere with sealing.

Use a light touch when rolling the dough and keep the unused dough balls covered with a damp towel. This helps prevent the dough from drying while you work through the batch.

Plan the overnight rest

The calzones are assembled and chilled overnight, then brushed and baked in the morning. Keep the trays covered in the refrigerator during this rest.

Cut a small steam vent in each calzone before baking, and leave them aside while the oven reaches 230 °C. The recipe gives a baking time of about 10–15 minutes; look for puffed dough and a golden surface.

Serve them warm

These calzones are substantial on their own, but a simple green salad or sliced fresh fruit makes a refreshing contrast. Serve them straight from the oven while the crust is warm.

If serving a group, let each person cut their calzone open at the table. The filling can be hot, so allow a brief pause after baking.

Recipe notes & tips

• Remove the chorizo casing before crumbling the sausage into the pan.
• Let the cooked filling cool before mixing in the cheese and sour cream.
• Fry the eggs just until their whites are barely set so they do not overcook in the oven.
• Keep dough portions covered while you shape each calzone.
• Leave a clear border around the filling to make sealing easier.
• Make a steam slit in every calzone before baking.

Variations

• Milder filling: Leave out the jalapeño for less heat.
• Different sausage: Use your preferred sausage in place of chorizo.
• Cheese swap: Use another good-melting cheese if Jack cheese is unavailable.
• Extra vegetables: Add another chopped pepper, cooking it with the other vegetables until tender.
• Firmer yolk: Cook the eggs for longer in the pan before assembling.

Common mistakes to avoid

• Crowding the pan: Fry the eggs in batches so they cook evenly.
• Warm filling: Hot filling can make the dough harder to handle; cool it before assembly.
• Overfilling: Too much filling can prevent a secure seal; stick to ½ cup per calzone.
• Thin border: Keep the 2.5 cm (1-inch) edge clear so you can pinch the dough closed.
• Skipping the vent: Cut a small slit in each top so steam can escape during baking.
• Overbaking the eggs: Leave the yolks soft when frying, as they will continue cooking in the oven.

How to store

Keep the assembled, covered calzones in the refrigerator overnight as directed, then bake in the morning. Serve the baked calzones warm; the recipe does not specify storage or reheating times for leftovers.

Frequently asked questions