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Sunrise Calzone

Recipe Image: Sunrise Calzone


Ingredient Measurement
RoastWorks®: Rosemary Roasted Redskins 6/2.5lb 20.0 oz
Chicken-apple sausage, 1/4" slices 32.0 oz
RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb 20.0 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 fl oz
Parmesan cheese, grated 5.0 oz


  • Prepare potatoes according to package directions. Reserve.
  • Sauté sausage and peppers & 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 1/4 oz. Parmesan cheese.