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Sunrise Calzone

Recipe Image: Sunrise Calzone


Ingredient Measurement
RoastWorks®: Rosemary Roasted Redskins 6/2.5lb 20.0 oz
RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb 20.0 oz
Chicken Apple Sausage, 1/4" Slices 32.0 oz
Pizza Dough, Thawed 80.0 oz
Eggs, Softly Scrambled 40.0 oz
Cheddar Jack Cheese Blend, Shredded 30.0 oz
Olive Oil 8.0 oz
Parmesan Cheese, Grated 3.0 oz


  • Prepare potatoes according to package directions. Reserve.
  • Sauté apple sausage and peppers and onions in a skillet until heated through. Reserve.
  • Divide dough into 4 oz portions and roll each portion into a 1/4” thick circle.
  • For each calzone; place one dough circle on a lightly floured clean work space. Place 2 1/2 oz sausage blend over half of the dough circle, leaving a 1/2” border around the edge.
  • Add 2 oz egg, 1 oz potatoes and 1 1/2 oz cheese.
  • Fold the uncovered side over the filling and press edges of dough together to seal. Brush calzone lightly with olive oil.
  • Place calzone on a pizza screen or oiled baking sheet pan.
  • Bake in an impinger over at 475° F for 6 minutes or until golden brown. Alternately, bake calzones in a 400° F convection oven for 10 minutes.
  • Remove from oven and brush again with olive oil and sprinkle with 2 tsp Parmesan cheese.