I thought of a new excuse for not posting in a while.
Brunch club nearly disappeared after the last one that was sometime last year! Sue heroically revived it, and the newlyweds, Robily, graciously hosted at their new cool apartment in Pasadena. It was delightful to meet back up again. It had certainly been a while. With the return of brunch club, I am inspired to make a return to blogging after, well let's call it a sabbatical.
The club-goers (the brunch club goers that is) depend on us to bring the hearty egg-type dishes to the event so I made this little breakfast calzone I have been meaning to try from my recipe binder.
I made two, one with sausage/jack cheese/egg/peppers/onions
...and the other with feta/sun-dried tomato/egg/spinach/mushroom/onion.
The former was from the recipe, the latter was a creation of mine not only to accommodate the vegetarians in the group, but also to experiment with the concept to see if it would work with other ingredients. The feta/spinach one was actually better in my opinion.
It is almost unnecessary to bore you with a recipe for this because you can do whatever you want with these things. I used Pillsbury pizza dough which comes in one of those scary pop-open cans (doyouknowwhatimean?...one of those cans where you slowly peel away the wrapping on the outside until the can bursts open like BLAM!)
You can stuff the thing up with anything you want. I will definitely use more eggs next time. You can almost just make scrambled eggs with anything you like to add and then roll it up in that dough, and bake for about 15 minutes.
Instead of a traditional recipe, I will simply give you some tips for this:
*Cook or saute whatever meat or vegetables you will be using until the meat is brown or the vegetables are slightly tender.
*Mix together about 4-5 eggs, and scramble them with whatever filling (meat/veggies/cheese) you are using
*Roll out your pizza dough into more of a long rectangle so once the filling is added and folded it, you will have a log-shaped calzone that you can cut across.
*Add the egg filling down the center of the dough rectangle.
*You can fold the edges it and pinch them together at the top.
*Brush the dough with an egg white wash OR just use some cooking spray to lightly coat the dough (I used olive oil spray)
*Use the timing/temperature on whatever pizza dough package you use. Just make surethe dough is cooked all the way through. I believe I did about 20 minutes at 350 F.
Allow to cool for at least 10 minutes before cutting into the calzone.