Breakfast Calzones with Oliver’s Own Pizza Dough

Think a calzone can only be for dinner? Well, think again! Made easy with Oliver’s Own Pizza Dough, these calzones are ideal for a hearty breakfast treat. Make them ahead of time for a full-size breakfast on-the-go, or enjoy them fresh as a proper breakfast feast. We’ve filled these calzones with our favorite breakfast ingredients, but feel free to add your own! Omit the sausage for a vegetarian version; alternatively, ditch the meat and cheese and swap the eggs for a tofu scramble to make it vegan.

  • Serves: 4 Calzones
  • Prep Time: 20-30 minutes
  • Cook Time: 15-20 minutes


  • 2 packages Oliver’s Own Pizza Dough, at room temperature
  • 4 large Eggs
  • 1 c. Sharp Cheddar Cheese, shredded
  • 1 lb. Bulk Breakfast Sausage
  • 4 medium-sized Red Potatoes, peeled & cut into small cubes
  • Sliced Avocado, Sauteed Mushrooms, and/or Sauteed Spinach (optional)
  • Salt & Black Pepper
  • 3 tbsp. Olive Oil
  • Red Salsa or Ketchup (for dipping)
  • Cornmeal (for dusting)


  1. Heat 1 tablespoon olive oil in a large saute pan until hot, then drop in half of sausage in large chunks. Break up sausage and allow to sear until crisp and brown, then transfer to a plate lined with paper towels. Repeat with remaining sausage; allow to cool completely. Whisk eggs with salt and black pepper until combined. Heat 1 tablespoon of olive oil in a non-stick pan until hot; pour scrambled eggs into pan and cook until cooked but still quite soft. Allow eggs to cool slightly.

  2. Preheat oven to 425. Separate Oliver’s Own Pizza Dough into 4 equal balls; thoroughly flour your work surface, then stretch dough into 8-10 inch diameter circles. Working on one half of each circle and leaving a 1/2 inch edge, layer cooked sausage, cheese, and desired fillings; top each with a portion of scrambled egg, then fold dough over filling. Brush the bottom edge lightly with water, then press top dough down to seal (you can also make decorative pleats). Cut 2 to 3 slits in the top of each calzone, and brush tops with remaining olive oil. Transfer to a sheet pan dusted with cornmeal, and bake for 15-20 minutes or until tops are golden and filling is heated through. Serve with ketchup or salsa for dipping.

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