Grand Overstuffed Italian Breakfast Calzones |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Simple assembly of your favorite breakfast ingredients, with an Italian twist, into Pillsbury Grands! biscuit dough yields an amazing meal with the taste of hours of preparation. Ingredients:
1 (16 1/3 ounce) can pillsbury refrigerated biscuits, 8 grands |
1 large baking potato |
6 ounces italian sausage |
2 eggs |
2 tablespoons milk |
3 tablespoons butter, divided |
1 cup pre-shredded mozzarella cheese |
2 ounces blue cheese, crumbled |
salt |
fresh ground pepper |
fresh parsley, snipped |
green onion, chopped |
Directions:
1. Preheat oven to 375°F You will need one small skillet, one small saucepan, and one or two cookie sheets.
2. First prepare the ingredients:.
3. Scrub potato and place in microwave on high approximately 6 minutes until tender but still firm.
4. Meanwhile, lightly brown Italian sausage in small skillet. Pour off any fat, then remove sausage to a bowl.
5. In saucepan, scramble eggs with milk, salt & pepper. Cook gently in 1 T butter over medium heat, remove from heat while soft-set.
6. Now cube the microwaved potato to 1 pieces, removing excess skin at this time. Stir into first skillet over medium-low heat with 1 tablespoon of the butter, salt, and pepper.
7. For each calzone, remove two biscuits together from tube, place on cookie sheet and press into 8 round.
8. Now, assemble:.
9. Place 1/4 of the mozzarella onto half of each round. Top with 1/4 each of the potato, sausage, scrambled egg, and bleu cheese. Sprinkle with about 1 T each of the snipped parsley and green onion.
10. Fold dough gently over filling to form 1/2 circle, press edges well with fingertips, then seal all along edges with fork tines.
11. Slash top diagonally 3 times with sharp knife. Brush lightly with remaining 1 T butter, melted.
12. No need to oil cookie sheet. Bake 12-15 minutes, until golden brown on top.
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