I always feel sad for eggs. Somehow they’ve been relegated to the breakfast menu. I imagine it’s because way back in the day, gathering eggs from the hen house happened first thing in the morning.
I called my dad at 7:10 this morning on my way to work only to discover that he was rolling out pizza dough to make a calzone. After that, the ideas started to run rampant in my head. Calzones fillings are endless — just about any meat, vegetable, cheese and even fruit would make a tasty food. We got some potatoes in our CSA last night and I wanted to do something a little different than the standard fried potatoes with scrambled eggs. Sure, it’s similar. Just a tad crazier.
I modified the pizza dough recipe that I shared on a previous blog post to make it more calzone friendly. I essentially made half the recipe and rolled it extra thin. Easy enough. This calzone was fairly hefty — I reckon you could get 4-5 servings out of it. It’s very filling. If you want more calzones, double the recipe and make 2. Don’t make a giant one…that could get messy.
Breakfast (for Dinner) Calzone
Meat eaters, feel free to add some bacon and/or sausage — just fully cook it before you put it in the calzone and use less potatoes. Have peppers, mushrooms, summer squash or any other vegetables you can’t quite figure out what to do with? Chop them up, sauté them and throw them in there too. Just keep in mind that you want a fairly similar quantity of filling, regardless of what you use.
1 teaspoon yeast
1/2 cup warm water (somewhere in the range of 117° F-120° F)
1 tablespoon olive oil
180 grams all-purpose flour — 1 1/2 cups
1 teaspoon salt
1 lb potatoes, cubed — I left the skin on and diced them into fairly small cubes. I used golden B sized potatoes, but just about any variety will do.
2 small yellow onions
2-3 cloves garlic
1/4 cup pickled jalapenos, diced
1/4 cup salsa
However much shredded cheese makes you happy (1 1/2 cups Mexican blend for me)
High heat oil for frying — I used safflower
Ghee or butter
Prepare your calzone dough.
In a medium sized bowl, whisk together the salt, warm water, olive oil and yeast.
Add your flower and whisk until it becomes too thick to whisk.
Dump out onto a lightly floured surface and knead until smooth and elastic — 5 minutes or so
Lightly oil a medium sized bowl, put your pizza dough in it and cover with a tea towel. Allow to rise in a warm place for 1 hour. (I turn my oven on for a minute or two, turn it off, then place the dough in there to rise.)
While the dough is rising, prepare your other ingredients.
Side note: It’s ok if your filling ingredients get cold, since they’re going to heat up in the oven. Feel free to prepare these in advance to help save time…although you have to wait for the dough to rise anyways.
In a large pan with high sides, heat about 1/4 inch of high heat oil over medium-high heat (7)
Once the oil begins to shimmer, add your potatoes and a shake or 2 of salt.
Cook until the potatoes are crispy, stirring occasionally. This will take about 20-30 minutes.
Once the potatoes are crispy, drain the oil off and allow the potatoes to set on a paper towel to help absorb any excess grease.
While your potatoes are cooking, prepare your onions.
Cut the top and bottom off.
Cut in half lengthwise.
Peel the outermost later off and discard.
Slice 1/8 inch thick ‘half moon’ slices.
Place the sliced onions in a skillet over medium-low heat (4) and add a shake or 2 of salt.
Cook the onions, stirring occasionally until the moisture is cooked out and they begin sticking to the bottom of the pan and turning golden.
Add a tablespoon of ghee or butter and continue cooking until all of the onions are soft and golden.
Add minced garlic and cook 1-2 minutes longer.
Remove from pan.
Leave the pan on the burner and add another tablespoon of ghee.
In a bowl, whisk together your eggs with a little salt.
Pour the eggs into the pan and cook until done — we’re going for scrambled eggs here.
Dice your jalapenos.
Shred your cheese, if necessary.
Get your salsa out.
Once the calzone dough is done rising, dump it onto a lightly floured surface and roll out very thin.
Pick the rolled out dough up and move it to the sheet you plan to bake it on.
Spread salsa on half of the dough, leaving an inch of space around the edges clean.
Add your onions.
Add your eggs.
Add your potatoes.
Add your jalapenos.
Add more cheese.
Pick up the dough from the empty side and fold it in half over all of your filling.
Pinch the edges together to keep everything from escaping.
Tear or cut a couple small holes in the top to help the steam escape. Don’t worry too much about appearance. Just call it rustic.
Brush with a little oil to help the top get crispy.
Bake for 20-23 minutes at 450° F.
Allow to cool for 5-10 minutes before cutting into it.
Eat it. No regrets.