Mornings are hard for me; let’s just say I’m not a morning person. By nature, I’m a night owl, though my future husband is trying to convert me to the former. It’s not like I wake up grumpy or anything; I am just very slow to wake up and like to soak up every last second of sleep I can. On the contrary, I am a breakfast person by nature which poses a big problem since I rarely have time to make myself a substantial breakfast during the week. To ensure this girl gets the breakfast she so dearly needs, I like to make big batches of breakfast items over the weekend that can easily be reheated at work and eaten in a jiffy.
These chorizo and egg calzones provide a perfect weekend breakfast that extends throughout the week. Make them up on Sunday, eat what you want for breakfast, then wrap them up in plastic, refrigerate until needed, and reheat in the microwave for about 45 seconds.
This is Mexican chorizo; basically it’s a pork sausage that’s filled with LOTS of spices like, garlic, cumin, coriander, paprika, and ancho chiles – among many others. It differs from a Spanish chorizo in that it’s a raw sausage that needs to be cooked whereas the Spanish variety is already cured and ready for consumption. For breakfast, I only use the Mexican version.
Start out by cooking the chorizo and onion in a large skillet over a medium-high heat.
While this is happening whisk the eggs together in a large bowl.
When the sausage is cooked through, reduce the heat to low and add the scrambled eggs. Season with a little salt and pepper; the sausage is pretty salty so use salt conservatively. Cook the mixture through, and then let cool.
Roll the store-bought pizza dough out, cut 5 inch circles, as you can see I improvised and used the top of one of my bowls as a guide. Use scraps to make more circles.
Fill each circle with about a ½ cup of egg mixture, then top with a heaping tablespoon of the cheese.
Brush egg wash on one half of dough and fold over, sealing edges, and then re-seal with a fork.
Brush top with remaining egg wash.
Cut three slits in the top to allow steam to escape during baking. Bake at 400 degrees for 30-35 minutes or until golden brown. Serve with salsa, sour cream, and cilantro.
- 1 pound pizza dough
- 5 ounces Mexican chorizo
- ¼ large onion, chopped
- 8 eggs + 1 egg white
- 2 tablespoons milk
- 6 heaping tablespoons shredded Monterrey jack cheese (about 1 cup)
- 1 egg + 1 tablespoon water (whisk together in small bowl)
- Salt & pepper to taste
- Preheat oven to 400 degrees.
- Whisk 8 eggs and egg white with milk in a large bowl. Set aside.
- Cook onion and sausage in a large fry pan over a medium high heat until cooked through, about six minutes.
- Turn heat down to low, add eggs. Scramble eggs until fully cooked, about five minutes. Season with salt and pepper. Let mixture cool slightly.
- Roll out pizza dough to about an ⅛ inch thick. Cut five inch circles with a sharp knife.
- Place about ½ cup of filling on each piece of dough and top with a heaping tablespoon of cheese.
- Fold dough over and seal with egg wash, pressing the tines of a fork into the edges.
- Place calzones on a rimmed baking sheet lined with parchment paper.
- Brush remaining egg wash on calzones and cut three slits in the top of each. Bake for 30-35 minutes or until golden brown. Serve with salsa, sour cream, and cilantro.
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