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Calzone for breakfast? Inside are scrambled eggs and sausage or poached apple with cheese.

A big Italian turnover, calzone often boasts a savory filling similar to the topping found on pizza. Designed for breakfast, these untraditional versions use ingredients favored for a morning meal. Frozen bread dough-rolled into a circle, then folded-makes the crusty jacket. Choose fillings of scrambled eggs with sausage or poached apple slices with sharp cheddar cheese. Both mixtures can be made a day ahead; assemble and bake the turnovers in the morning.
Breakfast Calzone
 1 loaf (1 lb.) frozen white or whole-wheat
 bread dough, thawed
 About 2 tablespoons salad oil
 Apple or egg filling (recipes follow)
 1 tablespoon beaten egg mixed with
 1 teaspoon water (optional)


On a floured board, divide dough into 4 equal pieces and shape each into a ball. Roll out each ball into a 5- to 6-inch round. Brush 2 baking sheets (each 12 by 15 in.) with oil. Place I dough round on pan. With your hands, flatten round until about 1/8 inch thick and 7 to 8 inches wide. Spoon 1/4 of the filling over half the dough round to within 1/2 inch of edge. Brush perimeter of round with water. Fold plain half over filling, pressing edges firmly together to seal. With a fork, prick top of turnover several times. Repeat with remaining dough and filling, placing 2 calzone on each pan. Brush calzone with beaten egg mixture. Bake in a 425[deg.] oven until richly browned, about 20 minutes, switching pans halfway if using 1 oven. Serve hot or warm. Makes 4 calzone. Per apple calzone: 561 cal.; 14 g protein; 20 g fat, 82 g carbo.; 702 mg sodium; 52 mg chol. Per egg calzone: 557 cal.;20 g protein; 26 g fat; 58 g carbo.; 885 mg sodium; 212 mg chol. Apple filling. In a 10- to 12-inch frying pan over medium-high heat, combine 2 tablespoons butter or margarine, 1/4 teaspoon anise seed, and 1 large onion, thinly sliced. Stir often until onion begins to brown, about 8 minutes. Sprinkle 1 tablespoon all-purpose flour over onions; stir to mix. Add 1/2 cup apple juice and 3/4 pound Golden Delicious or Gala apples (about 2 medium size), peeled, cored, and thinly sliced. Reduce heat to medium; cook, covered, stirring occasionally until apples are tender when pierced, 10 to 15 minutes. Stir in 1/3 cup raisins and 1/2 cup coarsely chopped sharp cheddar or crumbled Roquefort cheese. Let cool. If made ahead, cover and chill up until the next day. Makes 2 to 2 1/2 cups. After brushing dough with egg, sprinkle lightly with more anise seed, if desired. Egg filling. In a bowl, beat 3 large eggs to blend with 3 tablespoons grated parmesan cheese; set aside. Remove casings from pound mild or hot Italian sausage. Crumble sausage into a 10- to 12-inch frying pan over medium-high heat. Add 1 small onion (chopped) and 1 medium-size red bell pepper (stemmed, seeded, and chopped); stir often until onion and sausage are lightly browned, 8 to 10 minutes. Reduce heat to medium. Sprinkle 1 tablespoon all-purpose flour over onion mixture; stir until mixed. Stir in 1/4 cup sour cream. Add egg mixture to pan; stir gently until eggs are softly set. Add salt and pepper to taste. Let cool slightly. If made ahead, cover and chill up until the next day. Makes 2 to 2 1/2 cups. After brushing dough with egg, sprinkle lightly with grated parmesan cheese.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Feb 1, 1991
Words:576
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