Say good morning to this Delicious Breakfast Calzone! It’s time to broaden your horizon by starting to think of the humble clone in a completely new way.
Move over Bacon & Eggs!
There’s a new Sheriff in town, and its name is the Delicious Breakfast Calzone. The calzone is most often thought of as being something eaten later in the day, perhaps for a light dinner. We have combined the ever-popular bacon and egg breakfast with a crusty pizza-style dough pocket to produce a new taste completely. We may not have invented it, but we’re glad we made it anyway.
Making our Delicious Breakfast Calzone is Simple
All you need is one pan, a mixing bowl and an oven tray. We’ll give you exactly how we did it so you can try yourself. As in all cooking efforts, preparation is most important. So before you begin, take a moment to gather all of the ingredients and equipment you need. Believe us, this will save time, because you don’t want to reach a crucial time in the cook and find you are missing a key element!
Prepare & Gather, Then Combine the Ingredients
We are using a food processor to make the dough. It’s quick and simple to do it this way. Simply combine all ingredients into the food processor, THere’s no other bowl required at this stage, and it’s a tidy way to do it.
Get everything out before you begin and do a stock take. Just to be sure you are not missing any key ingredients.
Weighing Ingredients Makes A More Repeatable Result
Flour weight could vary significantly depending on how tightly packed it is. We often weigh the flour and water to be sure it’s in the correct ratios. To make it simple, all the amounts are listed in the recipe. If you want to get technical, we go for a 65% water to flour ratio. We find this gives the best results. You do this by weighing the flour, then multiplying the weight by 0.65. This gives you the weight of the water required. While the flour is still on the scales, add that water amount to the scale.
Dough Making Step by Step:
- Put the food processor bowl on the scale.
- Turn on the scale, and zero the display (TARE) so the scale displays 000 while the food processor bowl is on top.
- Add the flour amount into the bowl. In this case, 2 cups of flour. Check the weight & type it into your calculator
- Multiply the entered weight by 0.65 and that is your required water weight.
- To make it easy, using the calculator, add the weight of the flour back to the water calculation. Now you have the flour PLUS the water weight.
- Now simply pour water into the bowl until the scale reaches the combined weight you calculated – SIMPLE!
We have used granulated dry yeast because it’s super simple to measure and gives us very predictable results. You can follow along with our method or substitute it for your own.
What is The Right Water Temperature for The Delicious Breakfast Calzone
It’s easy to get the water temperature right. If you have a kettle with built-in temperature settings, simply dial up between 35 to 40ºC. Any hotter and you risk killing the yeast. If it’s too cold, it won’t be warm enough for the yeast to thrive. This means it will either take longer to rise or won’t rise at all.
A good rule of thumb is to have the water temperature at around body temperature: 37 °C or 98.6 °F. You see, that’s right in the middle of the range we recommended. This means if you put your elbow into the water, it should not feel much different in temperature. Not markedly cooler or warmer, just wet. Using your fingers isn’t as good as your elbow because your fingers may be cooler than your average body temperature due to them being in the extremities.
The no Brainer method of Getting The Water Temperature Right:
- Pour two cups of room temperature water into a jug.
- Boil the kettle and fill one cup with boiling water.
- Pour the cup of boiling water into the two cups of room temperature water.
Viola! Your water is around the perfect temperature for dough making.
After combining the water, flour, yeast, salt and sugar, put the lid on and start blitzing at one to two second intervals until the dough forms.
The photo above was after just on 30 seconds of intermittent blitzing. You can see the dough has formed well. There’s no uncombined flour and it has separated well from the bowl. Check out how clean the blade is too!
Two cups of flour makes a good handful of dough and this will make between two to three calzones.
Before you remove the dough from the food processor, put a small amount of oil into a bowl and spread it around to coat the bowl. This will ensure the dough comes out easily once its ready. you can do it without, but it will be more difficult to manage if you don’t.
Flour your hands before handling the dough, .At this stage, the dough is very elastic.
Step by Step Dough Handing:
- Oil the bowl used for rising the dough.
- Dust your hands with flour.
- Take the dough out of the food processor, being careful of the sharp blade.
- Form into a ball with your hands.
- Place into your oiled rising bowl.
- Cover in cling wrap
- Put a teatoowl over the top to keep it warm
- Place in a warm(ish) spot for between one to three hours.
Once the dough has risen, it will be around double the size. Sometimes it will look like a larger ball than when it started. Sometimes it will be larger but flatter, each is good. With the super fine 00 flour, we find it is a bit flatter. You will probably get a different result should you use all purpose flour.
When the dough has risen, it will be around double the size as shown above.
Flour your bench top, and your hands again. We need to knead the dough for thirty seconds or so.
Just knead it a little, to de-gas it. The dough will quickly deflate in size. DO not panic! This is what it’s meant to do.
Knead it for a short time and sprinkle a little flour now and then to stop it sticking to your fingers and the bench. No more than two tablespoons if possible.
Divide the flour into portions and form a ball for each portion. Sprinkle some flour on top and place your tea towel back over them for about 20 minutes. The dough will change from being super elastic and hard to manage, to a nice soft but firm dough. You can cook your filling while this is happening.
Pre Cook the Delicious Breakfast Calzone Contents
Start by cooking the bacon. This will get the pan coated in lovely bacon juices: God’s own gift to breakfast. Cook for a few minutes to liberate the fat then add the sun-dried tomatoes and continue to cook over a medium heat. Add salt, pepper, and olives. Once it is resembling a yummy mess, add in the spinach. It will only take a minute or so before the spinach wilts away to almost nothing. Use plenty of spinach, it really does wilt away. If it’s good enough for Popeye, it’s good enough for us!
Move the contents form the pan into a bowl and put into the fridge to cool. If you put it on a baking tray, it will cool faster. Up to you.
Once the filling has cooled, it’s time to roll the dough. Use a floured bench and hands, flatten the ball by hand, then use a roller to roll it into a circle about twice as wide as your fist.
Let the dough rest for a moment while you beat up two eggs. in a small bowl.
Make sure you have all the Delicious Breakfast Calzone ingredients all laid out! You are about to make the magic happen!
Constructing the Delicious Breakfast Calzone
Construct the calzone on a little bit more than half of the dough.
This is How We Did It:
- Roll the dough out into the size you want.
- Lay down a base layer of mozzarella.
- Gently spread the cooled down bacon contents.
- Add fresh diced tomatoes, onion, and a sprinkle of parsley.
To close the calzone: using your finger dipped in water, wet the outer rim of the dough. This allows it to seal well. The dough is still very soft so Just wet the bottom half, otherwise it will become difficult to manage.
You can see we quickly moved the dough onto a stainless steel pizza peel to avoid it sticking to the bench.
Gently fold the calzone lid over until the edges meet and press down gently to seal.
What is The Best Work Surface For Dough?
The best work surface is a stainless steel bench. A little bit of flour on a stainless steel bench makes for a very pleasant experience because the dough doesn’t stick. With soft dough, if it sticks, it stretches, then it becomes difficult. Dough can sit on stainless steel for longer periods than other surfaces without sticking.
Make sure the surface is well floured. Keep a sprinkle of flour on hand at all times.
Wooden Work Surfaces
If you have a wooden work surface, make sure there’s plenty of flour to stop it from sticking. Be careful that you don’t leave it sit there for too long, even a few minutes it too much sometimes. The dough can start to attach to the board or bench very quickly. This is because the surface is porous and the moisture starts to seep into the wood, forming a bond between the dough and wood. This is particularly true once you have added the calzone contents.
It’s Time To Cook
Reheat the pan used for cooking the fillings to under medium heat. We’re going to cook this bad boi in bacon juice residue! Cook for approximately three minutes. Resist the urge to peek whether it’s cooked as the dough is very soft now and you could easily tear it. SO keep the heat below medium and let it do its thing. Gently agitate the pan to make sure it isn’t getting stuck.once the bottom has become a little bit firm, slide a large spatula under it and gently turn it over to cook the other side.
Finishing Cooking the Delicious Breakfast Calzone In The Oven
Heat the oven to approximately 180ºC/350ºF.
You need to finish in the oven to make sure the dough around the edges is cooked enough. You can do it in the pan too, but you run the risk of burning the top and bottom to get the sides done. The oven provides a better result. It leaves the top and bottom crispy but not overcooked and the sides just right.
Thinking of Making our Delicious Breakfast Calzone Yourself?
Don’t let the amount of ingredients intimidate you. First, print out the recipe and tick off all the things you already have. Then you will have a small and convenient list to take to the store. Preparation saves time. It’s difficult to resist marching ahead quickly, but getting all your ducks in order helps a lot. Even if it’s chicken you’re cooking.
Make it Now With This Simple Cooking At Home Is Fun Recipe:
Delicious Breakfast Calzone
- medium frypan
- Oven Tray
- Food Processor
- Electric Kettle
- Large Flat Spatula
- Pizza Peel
- 2 cups 00 flour
- ¾ cup water
- 1 tsp instant dried yeast
- 1 tsp salt
- 1 tsp sugar
- 2 bacon rashers roughly chopped
- ½ onion roughly chopped
- 1 tsp garlic minced
- 1 tsp basil
- ¼ tsp salt
- ¼ tsp black pepper ground
- 2 tbsp black olives finely chopped
- 4 tbsp sun-dried tomatoes finely chopped
- 2 cups spinach washed
- 2 cups mozzarella shredded
- Warm water to around 37 °C or 98.6 °F and combine all dough ingredients in a food processor. Blitz intermittently, until a dough forms.
- With floured hands, remove from blender, form into a ball and place into an oiled bowl. Cover with cling wrap and place in a warm place until dough doubles in size. Approximately 1 to three hours. Be patient.
- Using a medium fry pan, gently fry bacon until it begins to color, add sun-dried tomatoes, olives, and garlic, fry to loosen. Add the salt, pepper stir through to combine. Cook for a few minutes over a medium heat, stirring gently.
- Remove from heat and fold in the spinach. Put onto a baking tray into the fridge and allow it to cool. About 10 minutes.
- Flour your benchtop, and your hands again. We need to knead the dough for thirty seconds or so. Divide the flour into two portions and form a ball for each portion. Sprinkle some flour on top and place your tea towel back over them for about 20 minutes. The dough will change from being super elastic and hard to manage, to a nice soft but firm dough.
- Use a floured bench and hands, flatten the ball by hand, then use a roller to roll it into a circle about twice as wide as your fist. Repeat for the second dough half. Divide the filling in half and place on one half of the dough. Use finger dipped in water to moisten the bottom dough edge. Then fold the empty dough half over the filling to close. Press the edges to make sure it’s fully sealed. Repeat for the second calzone.
- Reheat the pan used for cooking the fillings to under medium heat. We will cook this bad boi in bacon juice residue! Cook for approximately three minutes. Do not lift it too early as you could easily tear it. Keep the heat below medium and let it do its thing. Gently agitate the pan to make sure it isn’t getting stuck. Once the bottom firms, sgently turn over with a large spatula to cook the other side.
- Preheat the oven to approximately 180ºC/350ºF.
- Put the calzones on an oven tray with some baking paper. Cook for about 5 to 8 minutes, just to make sure the dough on the sides as perfect. Serve with a sprinkle of parsley.