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Egg-Stuffed Breakfast Calzones

(3)
  0 reviews
  • 10 min prep time
  • 20 min total time
  • 3 ingredients
  • 6 servings
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Pillsbury® Egg Scrambles and refrigerated classic pizza crust come together in these egg-stuffed calzones – Italian breakfast ready in just 20 minutes.

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

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.
 

Nutrition Information

No nutrition information available for this recipe
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