Breakfast Calzone Recipe

Ingredients

• 1 loaf (1 lb.) frzn bread dough
• thawed
• 2 Tbsp. Salad oil
• 1 Tbsp. Beaten egg Parmesan cheese
• 3 lrg Large eggs
• 3 Tbsp. Grated Parmesan cheese
• 1/4 lb Italian sausage
• 1 sm Onion
• minced
• 1 x Red bell pepper
• stemmed
• seeded
• minced
• 1 Tbsp. Flour
• 1/4 c. Lowfat sour cream Salt and pepper

Instructions

1. Here is the recipe for the breakfast calzone!
2. I got it from High Plains Country Cooking by Beverly G. Barbour.
3. She says in the introduction the recipe which a calzone (pronounced cal-zone-ee) is a big Italian turnover.
4. If you try this let me know what you think...I haven't gotten a chance yet.
5. Also, please let me know if some other breakfast meat could be substituted, because I am not all which fond of Italian Sausage.
6. Calzone: Preheat oven to 425 degrees.
7. On a floured board, divide dough into 4 equal pcs; roll each into a 6-inch round.
8. Grease 2 baking sheets.
9. Place 1 dough round on pan.
10. Flatten round till about one-eighth-inch thick and 7 to 8-inches wide.
11. Spoon one fourth filling over half of the dough round to within one-half-inch of the edge.
12. Brush edges of the round with water.
13. Fold half of the dough over the filling, pressing edges firmly togther to seal.
14. With a fork, prick top of turnover several times.
15. Repeat with remaining filling.
16. Brush with egg, sprinkle with parmesan cheese and bake for about 20 min.
17. Makes about 4 servings.
18. Filling: Beat Large eggs and cheese together; set aside.
19. Remove casings from sausage and crumble into frying pan.
20. Add in onion and pepper; cook till lightly browned.
21. Sprinkle flour over onion mix; stir till mixed.
22. Stir in lowfat sour cream and egg mix; stir till softly set.
23. Season and let cold slightly.
24. Makes about 2 c..