Egg-Stuffed Breakfast Calzones

Pillsbury® Egg Scrambles and refrigerated classic pizza crust come together in these egg-stuffed calzones – Italian breakfast ready in just 20 minutes.

(3)
0 reviews.
Save and Share
  • prep time 10 min
  • total time 20 min
  • ingredients 3
  • servings 6
 

Ingredients

1
bag (7.7 or 8 oz) Pillsbury™ Egg Scrambles™ frozen egg scramble (any flavor)
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
4
teaspoons grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  • 2 Heat Egg Scrambles according to directions on bag.
  • 3 Meanwhile, on work surface, unroll dough; starting at center, press out dough into 15x10-inch rectangle. Cut rectangle into six (5-inch) squares.
  • 4 Divide hot Egg Scrambles evenly between dough squares. For each calzone, arrange filling diagonally over half of dough square to within 1/2 inch of edges. Carefully fold dough over filling, forming a triangle; press edges of dough with a fork to seal securely. Place on cookie sheet; sprinkle tops with cheese.
  • 5 Bake 11 to 13 minutes or until golden brown. Cool 5 minutes on pan before serving.
  • 1 Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  • 2 Heat Egg Scrambles according to directions on bag.
  • 3 Meanwhile, on work surface, unroll dough; starting at center, press out dough into 15x10-inch rectangle. Cut rectangle into six (5-inch) squares.
  • 4 Divide hot Egg Scrambles evenly between dough squares. For each calzone, arrange filling diagonally over half of dough square to within 1/2 inch of edges. Carefully fold dough over filling, forming a triangle; press edges of dough with a fork to seal securely. Place on cookie sheet; sprinkle tops with cheese.
  • 5 Bake 11 to 13 minutes or until golden brown. Cool 5 minutes on pan before serving.

Nutritional information

toggle