Recipe - Breakfast Calzone

CALZONE
1 Loaf (1 lb.) frozen bread
dough; thawed
2 tablespoon Salad oil
1 tablespoon Beaten egg
Parmesan cheese

FILLING
3 lg Eggs
3 tablespoon Grated Parmesan cheese
One fourth pound Italian sausage
1 small Onion; chopped
1 Red bell pepper; stemmed,
seeded; chopped
1 tablespoon Flour
One fourth cup Sour cream
Salt and pepper

Date: Fri, 21 Jun 1996 19:33:56 0500

From: "Emily J.T. Tyson" ejtt@KSU.KSU.EDU
Here is the recipe for the breakfast calzone! I got it from High Plains
Country Cooking by Beverly G. Barbour. She says in the introduction the
recipe that a calzone (pronounced calzoneee) is a big Italian turnover.
If you try this let me know what you think...I haven't gotten a chance yet.
Also, please let me know if some other breakfast meat could be substituted,
because I am not all that fond of Italian Sausage.

Calzone: Preheat oven to 425 degrees. On a floured board, divide dough
into 4 equal pieces; roll each into a 6inch round. Grease 2 baking
sheets. Place 1 dough round on pan. Flatten round until about
oneeighthinch thick and 7 to 8inches wide. Spoon one fourth filling over
half of the dough round to within onehalfinch of the edge. Brush edges of
the round with water. Fold half of the dough over the filling, pressing
edges firmly togther to seal. With a fork, prick top of turnover several
times. Repeat with remaining filling. Brush with egg, sprinkle with
parmesan cheese and bake for about 20 minutes. Makes about 4 servings.

Filling: Beat eggs and cheese together; set aside. Remove casings from
sausage and crumble into frying pan. Add onion and pepper; cook until
lightly browned. Sprinkle flour over onion mixture; stir until mixed. Stir
in sour cream and egg mixture; stir until softly set. Season and let cool
slightly. Makes about 2 cups.

EATL DIGEST 21 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.