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.

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Servings 6

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( 3 ) Ratings

3 Ratings

5 Stars

4 Stars 33%

3 Stars 33%

2 Stars 33%

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ingredients 3
Prep Time 10 min
Total Time 20 min

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

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Directions

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.