Breakfast Calzones
Indulgent breakfast calzones filled with Fontina cheese, ricotta, nduja, and egg yolks, seasoned with fresh rosemary. These grilled stuffed pizza pockets combine the best of Italian flavors with breakfast ingredients.
Ingredients
- •2 balls pizza dough
- •¼ cup all-purpose flour
- •6 oz Fontina cheese
- •1 cup whole-milk fresh ricotta
- •4 oz nduja
- •8 large egg yolks
- •1 Tbsp rosemary
- •¼ cup extra-virgin olive oil
- •1 tsp kosher salt
Cooking Instructions
- 1.
Prepare a grill for medium-low heat. Set cast-iron griddle on grill. (Alternatively, heat on stovetop over medium-low. And if you don't have a cast-iron griddle, use a cast-iron skillet instead and cook in batches.) Cut each piece of dough into quarters for 8 pieces total. Roll out 1 piece of dough to an 8x6" oval. Spoon a heaping 1/4 cup Fontina over half of dough and form a well in the center. Dab 2 Tbsp. ricotta and 1 Tbsp. nduja over Fontina, leaving well empty; slip a yolk into the well. Sprinkle with a bit of rosemary and drizzle with oil; season with salt. Moisten edges of dough with water, fold empty side of dough over filling and press together edges to seal. Brush with oil; sprinkle with salt. Repeat with remaining ingredients to make 7 more calzones.
20 min
- 2.
Place calzones, oiled side down, on griddle and cook until deeply browned, pressing gently with a spatula to create contact with griddle, about 5 minutes. Brush oil on the other sides and sprinkle with salt; turn calzones over. Cook until other sides are deeply browned, about 5 minutes. Transfer to a cutting board and let sit 1 minute before cutting in half.
11 min