Breakfast Calzones

SERVINGS

4

PREP TIME

20 min

TOTAL TIME

50 min

GLUTEN FREE

NO



Pizza for breakfast? We’re in! Pizza dough is stuffed with eggs, cheese, fresh tomatoes, spicy arugula and savory Jones breakfast sausage.


 Enjoy these main ingredient substitutions:

ingredients
2 tablespoons olive oil
1 (12 oz) Jones Dairy Farm All Natural Pork Breakfast Sausage Roll
4 large eggs, beaten
1 lb raw pizza dough
1/4 cup all-purpose flour
2 cups finely shredded mozzarella cheese
1 cup cherry tomatoes, halved
1 cup arugula
DIRECTIONS
Preheat oven to 500˚F.

Heat olive oil in large skillet over medium heat. Add sausage and sauté until cooked and broken into crumbles. Remove from heat and set aside on paper-towel lined plate.

In same skillet, scramble eggs until fluffy and remove from heat.

Divide pizza dough into 4 equal pieces and roll out to 8-inch rounds on clean surface dusted with flour.  

On top of each round, scatter 1/4 cup cheese, 1/4 cup sausage crumbles, 1/4 cup scrambled eggs, 1/4 cup sliced cherry tomatoes and 1/4 cup arugula.

Scatter another 1/4 cup mozzarella cheese on top of each and carefully fold over and press edges to seal. Place calzones on large baking sheet; cut 3 slits in tops of each.

Bake 15-20 minutes, or until golden brown, rotating pan halfway through cooking time. Allow to cool for 10 minutes before eating.

Ingredients

Directions

2 tablespoons olive oil
1 (12 oz) Jones Dairy Farm All Natural Pork Breakfast Sausage Roll
4 large eggs, beaten
1 lb raw pizza dough
1/4 cup all-purpose flour
2 cups finely shredded mozzarella cheese
1 cup cherry tomatoes, halved
1 cup arugula
Preheat oven to 500˚F.

Heat olive oil in large skillet over medium heat. Add sausage and sauté until cooked and broken into crumbles. Remove from heat and set aside on paper-towel lined plate.

In same skillet, scramble eggs until fluffy and remove from heat.

Divide pizza dough into 4 equal pieces and roll out to 8-inch rounds on clean surface dusted with flour.  

On top of each round, scatter 1/4 cup cheese, 1/4 cup sausage crumbles, 1/4 cup scrambled eggs, 1/4 cup sliced cherry tomatoes and 1/4 cup arugula.

Scatter another 1/4 cup mozzarella cheese on top of each and carefully fold over and press edges to seal. Place calzones on large baking sheet; cut 3 slits in tops of each.

Bake 15-20 minutes, or until golden brown, rotating pan halfway through cooking time. Allow to cool for 10 minutes before eating.