Italian

Egg and Pepperoni Calzone is for Breakfast.

Egg and Pepperoni Calzone takes 25 minutes to prepare.

Egg and Pepperoni Calzone takes 15 minutes to cook.

Egg and Pepperoni Calzone makes 6 servings.

The ingredients for Egg and Pepperoni Calzone are:

2 Tbsp oil, divided
6 eggs
1/2 cup Ragu chunky garden-style sauce
2 tsp basil
2 tsp oregano
1 tsp thyme
1/2 cup finely diced onions
1 Roma plum tomato, diced
1 tub Pilsbury gluten-free pizza dough
4 oz shredded part-skim mozzarella
2 servings Hormel turkey pepperoni (minis or sliced regular sized)

Here is how you make Egg and Pepperoni Calzone:

Preheat the oven to 400?. Heat 2 tsp oil in a skillet. Scramble eggs, tomato sauce, and spices in a cup, set aside. Dice onions and one roma plum tomato and fry in skillet. After the moisture has cooked off, add the egg mixture. While the egg filling is cooking, oil up a surface and a rolling pin, as well as your hands and a baking sheet or pizza stone. Spread the dough out and divide to six even squares. Once the moisture is mostly cooked off, add the pepperoni and cheese, and mix in thoroughly. Spoon the mixture into each square. Fold square over. To seal edges, pinch with wet (not oiled) fingers. Spread both sides of each canzone with some oil. Bake for 15 minutes. Cool when finished on a cooling rack.Serving Size: makes 6 calzonesNumber of Servings: 6Recipe submitted by SparkPeople user BODY_ENGINEER.

The nutritional information for Egg and Pepperoni Calzone is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 363.2

• Total Fat: 17.5 g
• Cholesterol: 206.5 mg
• Sodium: 1,014.1 mg
• Total Carbs: 34.1 g
• Dietary Fiber: 2.8 g
• Protein: 17.5 g

Egg and Pepperoni Calzone is Italian cuisine.

The dietary needs meet for Egg and Pepperoni Calzone is Gluten Free