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Egg-Stuffed Breakfast Calzones
bag (7.7 or 8 oz) Pillsbury™ Egg Scrambles™ frozen egg scramble (any flavor)
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
teaspoons grated Parmesan cheese
No nutrition information available for this recipe
Recipe Step Photos
Heat oven to 400°F. Spray large cookie sheet with cooking spray.
Heat Egg Scrambles according to directions on bag.
Meanwhile, on work surface, unroll dough; starting at center, press out dough into 15x10-inch rectangle. Cut rectangle into six (5-inch) squares.
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.
Bake 11 to 13 minutes or until golden brown. Cool 5 minutes on pan before serving.
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