Fire up the Versa 16 for a crispy, wood-fired calzone stuffed with savory beef, smoky bacon, and melty cheese. It’s the ultimate 20-minute handheld that actually makes breakfast worth waking up for.
Beef & Egg Breakfast Calzone
|The Backyard Palate
Beef & Egg Breakfast Calzone
The Backyard Palate
2-3 servings
10 minutes
7 minutes
American
Breakfast
Turn last night’s pizza dough into a next-level breakfast calzone using the Versa 16 and ELITE2B! Cook up crispy breakfast sausage, fluffy scrambled eggs, and smoky bacon on the griddle, then load it into fresh dough with gooey cheddar and mozzarella.
Ingredients
Pizza dough
Beef breakfast sausage
- 2–3 farm-fresh eggs
- Cheddar and mozzarella cheese
- Bacon pieces
- Olive oil
Directions
Preheat the Versa 16 Pizza Oven:
Set the pizza oven to high (550-600°F) and let it heat for 10 minutes.
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On the ELITE2B Griddle, cook the breakfast sausage until browned.
Scramble the eggs.
Mix the cooked sausage, scrambled eggs, cheddar, mozzarella, and bacon together in a bowl.
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Roll out your pizza dough into a circle.
Spoon the filling onto one half of the dough, leaving space around the edges.
Fold the dough over to create a half-moon shape and pinch the edges to seal.
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Brush the top of the calzone with a little olive oil.
Place the calzone in the preheated pizza oven for about 7 minutes, or until it’s golden brown and crispy.
Cool and serve.
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