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