Grand Overstuffed Italian Breakfast Calzones

• 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

1. Preheat oven to 375u0b0F 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.

baking potato, italian sausage, eggs, milk, butter, mozzarella cheese, blue cheese, salt, fresh ground pepper, fresh parsley, green onion

Taken from www.food.com/recipe/grand-overstuffed-italian-breakfast-calzones-449735 (may not work)