Breakfast Calzone With Eggs and Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 4 large breakfast calzones
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 pound refrigerated pizza dough, brought to room temperature for 30 minutes
• 1 tablespoon all-purpose flour, for dusting
• 8 ounces bulk breakfast sausage
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced yellow onion
• 1 packed cup chopped baby spinach
• 6 large eggs
• 2 tablespoons whole milk
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 cup shredded low-moisture mozzarella cheese
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons chopped chives or parsley
• 1 large egg beaten with 1 tablespoon water, for egg wash

Do This

• 1. Heat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
• 2. Cook the sausage until browned, then sauté the bell pepper, onion, and spinach in the same skillet.
• 3. Soft-scramble the eggs with milk, salt, pepper, and butter; keep them slightly glossy so they do not dry out in the oven.
• 4. Mix the cooled eggs, sausage, vegetables, mozzarella, Parmesan, and herbs.
• 5. Divide the dough into 4 pieces, roll each into a 7- to 8-inch round, and fill one side of each round.
• 6. Fold, seal, crimp, vent, and brush with egg wash.
• 7. Bake for 16 to 20 minutes at 425 degrees Fahrenheit until deeply golden, crisp, and hot inside.

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Why You’ll Love This Recipe

• Handheld comfort food: It tastes like a cozy breakfast sandwich and a cheesy calzone had the best possible morning.
• Crisp outside, melty inside: The pizza dough bakes golden and crackly while the eggs and mozzarella stay soft and creamy.
• Flexible filling: Use sausage, bacon, ham, or a veggie-packed mix depending on what you have in the fridge.
• Great for busy mornings: These reheat well, making them perfect for meal prep, brunch, or breakfast on the go.

Grocery List

• Produce: Red bell pepper, yellow onion, baby spinach, chives or parsley
• Dairy: Large eggs, whole milk, unsalted butter, shredded low-moisture mozzarella cheese, Parmesan cheese
• Meat: Bulk breakfast sausage
• Bakery or refrigerated: Refrigerated pizza dough
• Pantry: All-purpose flour, kosher salt, black pepper, parchment paper

Full Ingredients

For the Dough and Assembly

• 1 pound refrigerated pizza dough, brought to room temperature for 30 minutes
• 1 tablespoon all-purpose flour, for dusting the work surface
• 1 large egg beaten with 1 tablespoon water, for egg wash

For the Breakfast Filling

• 8 ounces bulk breakfast sausage
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced yellow onion
• 1 packed cup chopped baby spinach
• 6 large eggs
• 2 tablespoons whole milk
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 cup shredded low-moisture mozzarella cheese
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh chives or parsley

For Serving

• 1/2 cup warm marinara sauce, salsa, or hot sauce, for dipping

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the dough

Place a rack in the lower-middle position of the oven and preheat to 425 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper. If your pizza dough has been in the refrigerator, let it sit at room temperature for 30 minutes before shaping; this makes it easier to roll and helps prevent the dough from shrinking back.

Lightly flour your work surface with about 1 tablespoon all-purpose flour. Divide the dough into 4 equal pieces, about 4 ounces each. Shape each piece into a loose ball, cover with a clean towel, and let rest while you prepare the filling.

Step 2: Brown the breakfast sausage

Set a large skillet over medium-high heat. Add 8 ounces bulk breakfast sausage and cook for 5 to 6 minutes, breaking it into small crumbles with a wooden spoon, until browned and cooked through. Transfer the sausage to a plate lined with a paper towel, leaving about 1 teaspoon of drippings in the skillet. If there is more than that, carefully spoon off the excess.

Step 3: Cook the vegetables

Return the skillet to medium heat. Add 1/2 cup diced red bell pepper and 1/4 cup diced yellow onion. Cook for 3 to 4 minutes, stirring often, until the vegetables soften and the onion turns translucent. Add 1 packed cup chopped baby spinach and cook for 45 to 60 seconds, just until wilted.

Transfer the vegetables to the plate with the sausage and let the mixture cool for 5 minutes. Cooling the filling slightly helps protect the dough from becoming soft and sticky during assembly.

Step 4: Soft-scramble the eggs

In a medium bowl, whisk together 6 large eggs, 2 tablespoons whole milk, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until no streaks of yolk remain.

Wipe out the skillet and place it over medium-low heat. Add 1 tablespoon unsalted butter. When the butter melts and foams, pour in the egg mixture. Cook for 2 to 3 minutes, stirring gently with a spatula, until the eggs form soft curds but still look slightly glossy. Remove from the heat right away. The eggs should be a little underdone because they will continue cooking inside the calzones.

Step 5: Mix the filling

In a large bowl, gently combine the soft-scrambled eggs, cooked sausage, cooked vegetables, 1 cup shredded low-moisture mozzarella, 1/4 cup finely grated Parmesan, 2 tablespoons chopped chives or parsley, and the remaining 1/4 teaspoon kosher salt. Stir just until evenly mixed. Try not to mash the eggs; keeping some soft curds gives the filling a better texture.

Step 6: Roll and fill the calzones

Working with one dough ball at a time, roll it into a 7- to 8-inch round. If the dough springs back, let it rest for 3 minutes, then continue rolling. Place about 3/4 cup filling on one half of the dough round, leaving a 3/4-inch border around the edge. Keep the filling slightly mounded but not packed too tightly.

Fold the empty half of the dough over the filling to make a half-moon shape. Press the edges together firmly, then crimp with a fork or fold the edge over itself in small pleats to seal. Repeat with the remaining dough and filling. Transfer the sealed calzones to the prepared baking sheet, spacing them at least 2 inches apart.

Step 7: Brush, vent, and bake

Brush the tops of the calzones with the beaten egg wash. Use a small sharp knife to cut 2 short vents in the top of each calzone. The vents allow steam to escape, which helps the crust stay crisp instead of splitting open unevenly.

Bake at 425 degrees Fahrenheit for 16 to 20 minutes, rotating the pan once halfway through, until the calzones are puffed, crisp, and deep golden brown. If using an instant-read thermometer, the center of each calzone should reach at least 165 degrees Fahrenheit.

Step 8: Rest and serve

Let the breakfast calzones rest on the baking sheet for 5 minutes before serving. This short rest helps the cheese settle so the filling stays creamy instead of spilling out immediately. Serve warm with 1/2 cup marinara sauce, salsa, or hot sauce for dipping.

Pro Tips

• Keep the eggs soft: Slightly undercooked scrambled eggs are ideal because they finish in the oven without becoming rubbery.
• Use low-moisture mozzarella: Fresh mozzarella releases too much liquid for this recipe and can make the dough soggy.
• Do not overfill: A generous 3/4 cup filling per calzone is plenty. Too much filling makes sealing difficult and can cause leaks.
• Seal tightly: Press out excess air around the filling, then crimp the edges firmly so the cheese stays inside.
• Let hot fillings cool slightly: Warm filling is fine, but steaming-hot filling can soften the dough and make it harder to transfer.

Variations

• Bacon, Egg, and Mozzarella Calzones: Replace the sausage with 6 slices cooked bacon, chopped into small pieces.
• Vegetarian Breakfast Calzones: Skip the sausage and add 1 cup sliced mushrooms to the skillet with the bell pepper and onion. Cook until the mushrooms release their moisture and brown lightly.
• Spicy Southwest Calzones: Replace the red bell pepper with 1/2 cup diced poblano pepper, add 1/4 teaspoon ground cumin to the eggs, and serve with salsa.

Storage & Make-Ahead

Store cooled calzones in an airtight container in the refrigerator for up to 4 days. Reheat in a 375 degrees Fahrenheit oven or toaster oven for 10 to 12 minutes, until hot and crisp. For freezing, wrap each cooled calzone tightly in foil, place in a freezer bag, and freeze for up to 2 months. Reheat from frozen in a 375 degrees Fahrenheit oven for 25 to 30 minutes. To make ahead, cook the sausage, vegetables, and eggs up to 1 day in advance, then refrigerate the filling separately and assemble the calzones just before baking.

Nutrition (per serving)

Calories: 690 kcal | Carbs: 58g | Protein: 35g | Fat: 36g | Saturated Fat: 14g | Fiber: 3g | Sugar: 3g | Sodium: 1450mg | Cholesterol: 365mg