Bacon and Egg Calzone
Calzone is one of the most popular dishes in Italian cuisine, originating from Naples, like pizza. The folded dough format allows the filling to retain its flavors richly, while the outer layer bakes to a crisp. The bacon and egg version is excellent for breakfast or a hearty dinner, as the protein-rich filling energizes you throughout the day. If you like Italian flavors but are looking for something more substantial than a classic pizza, this recipe is a perfect choice!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a large bowl, sift in the all-purpose flour, then add the dry yeast, salt, and sugar. Mix to combine.
2
Pour in the lukewarm water and olive oil, and start kneading the dough. Knead until it becomes smooth and elastic. Cover and let rise for 1 hour.
3
While the dough is rising, prepare the filling. Cut the bacon into small pieces and fry in a skillet until crispy.
4
Whisk the eggs, season with salt and pepper, and cook in a skillet until softly scrambled.
5
Divide the risen dough into two equal portions. On a lightly floured surface, roll each portion into a circle.
6
Spread tomato sauce on one half of each dough circle. Top with the scrambled eggs, fried bacon, and grated mozzarella.
7
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together to seal, preventing the filling from spilling out.
8
Brush the top of each calzone with a little olive oil and prick a few holes with a fork to allow steam to escape during baking.
9
Bake in a preheated oven at 400°F (200°C) until golden brown, about 20 minutes.
