Breakfast Calzone

This warm, grab-and-go breakfast calzone features fluffy scrambled eggs, low-fat cheddar cheese, and smoky turkey bacon wrapped in a golden whole-grain crust. Each half-calzone provides 13 grams of protein, 4 grams of fiber, and 1.25 ounce equivalent of whole grains, meeting meal pattern requirements with familiar, student-approved flavors. With reduced sodium ingredients and no added sugars beyond the dough, this easy-to-prep option fits seamlessly into both breakfast in the classroom and reimbursable menus.

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

Instructions

1. Day before service, thaw scrambled eggs.
2. Preheat oven to 325°F.
3. Remove dough from case and place on lined sheet pans sprayed with pan release. Keep dough covered with sprayed pan or plastic wrap throughout assembly to prevent drying.
4. Combine eggs, cheese, and bacon bits in a bowl, pan, or container.
5. Using a #12 disher, place a scoop in the center of each dough circle.
6. Fold the edges over filling forming a half circle and crimp edges to seal.
7. Place on lined sheet pans and spray calzones with pan release.
8. Bake for 12-15 minutes or until crust is light golden brown. Heat to 135°F or higher for at least 15 seconds.
9. Allow to cool slightly and then cut in half. Hold and serve at 41°F or below.