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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.
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Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Feb 1, 1991
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