Egg Calzone
Transform your breakfast game with this irresistibly savory Egg Calzone—a perfect fusion of Italian-inspired flavors and hearty morning comfort! This easy-to-make recipe combines a golden, flaky pizza dough crust with a warm, satisfying filling of fluffy scrambled eggs, melted mozzarella, and creamy Parmesan cheese. Vibrant spinach, juicy cherry tomatoes, and fragrant basil add a burst of freshness, while a hint of garlic elevates each bite. Perfectly baked to golden perfection with an egg wash glaze, this customizable calzone is ideal for brunch, busy mornings, or even a quick dinner. Ready in just 40 minutes, it’s a deliciously portable meal the whole family will love!
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 4 large Eggs
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 1 cup Spinach leaves
- 0.5 cup Cherry tomatoes
- 2 cloves Garlic
- 2 tablespoons Fresh basil leaves
- 2 teaspoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 serving Egg wash (1 egg beaten with 1 tablespoon of water)
- 2 tablespoons All-purpose flour (for rolling dough)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly flour a clean surface and roll out the pizza dough into a large circle or rectangle, about 1/4 inch thick.
Heat 2 teaspoons of olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add spinach leaves and cook until wilted, about 2 minutes. Remove from heat and set aside.
In a medium bowl, whisk together the eggs with salt and black pepper.
Pour the egg mixture into the skillet and gently scramble until just set. Remove from heat and allow to cool slightly.
Slice the cherry tomatoes in half and chop the fresh basil leaves.
To assemble the calzone, start by layering the scrambled eggs onto one side of the rolled-out dough, leaving a 1-inch border around the edges.
Top the eggs with cooked spinach, cherry tomatoes, shredded mozzarella cheese, grated Parmesan cheese, and chopped basil.
Fold the other half of the dough over the filling to form a half-moon shape. Press and crimp the edges to seal the calzone completely.
Transfer the calzone onto the prepared baking sheet and brush the top with the egg wash for a golden finish.
Cut a few small slits on top of the calzone to allow steam to escape.
Bake in the preheated oven for 18–20 minutes, or until the calzone is golden brown and cooked through.
Let the calzone rest for 5 minutes before slicing and serving warm.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.0 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 327 mg | 25% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
