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
- Preheat oven to 375u0b0F You will need one small skillet, one small saucepan, and one or two cookie sheets.
- First prepare the ingredients:
- Scrub potato and place in microwave on high approximately 6 minutes until tender but still firm.
- Meanwhile, lightly brown Italian sausage in small skillet. Pour off any fat, then remove sausage to a bowl.
- In saucepan, scramble eggs with milk, salt & pepper. Cook gently in 1 T butter over medium heat, remove from heat while soft-set.
- 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.
- For each calzone, remove two biscuits together from tube, place on cookie sheet and press into 8" round.
- Now, assemble:
- 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.
- Fold dough gently over filling to form 1/2 circle, press edges well with fingertips, then seal all along edges with fork tines.
- Slash top diagonally 3 times with sharp knife. Brush lightly with remaining 1 T butter, melted.
- 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)