Kitchen @ Hoskins

Perfectly portable ham egg and cheese calzones for on-the-go breakfast or school lunch or even a light dinner paired with a side salad! Sliced deli ham, oozing cheese and egg, all encased in homemade or store bought pizza dough.

Handheld foods rock for my kids lunch box!!! They often ask for more.

May be, ’tis convenient to eat with one hand and text with the other:)

Nothing fancy here. 

Ham. Egg. Cheese. Pizza dough. 

Basic – Simple – Comfort – Portable – Kid favorite. 

Step one :

Make pizza dough.

You can find a really, REALLY good recipe for Homemade pizza dough here. It’s as easy as 1-2-3 with the help of your stand mixer.

Don’t wanna make your own dough? Pick up some at your local pizzeria or grocery store.

Step two :

Roll into 6-inch discs (not more than 1/4-inch thick yet not too thin). Place ham, cheese and egg on one disc and top with another. SEAL & CRIMP edges. (You will totally do a better job than me)

Key note – Select small or medium sized eggs and not large ones. If you have only large ones then, roll dough into 7-inch discs instead of 6 and make the hole larger for the egg to stay snug. 

Step three :

Optional – Brush a thin coating of olive oil  on top and the edges <— Bakes into a beautiful golden crust. 

Bake at 425 for 17-20 minutes or until golden on top. 

Eat or pack in your kids lunch box or wrap ’em in a ziplock bag. 

FREEZE <— super handy when you’ve hit that snooze button too many times.

To thaw –

1. Wrap frozen calzones in a paper towel and place on a microwave safe plate. 
2. Microwave on high for 2 and 1/2 minutes. 

Print Recipe

5 from 1 vote

Ham Egg and Cheese Calzones

Perfectly portable ham egg and cheese calzones for on-the-go breakfast or school lunch or even a light dinner paired with a side salad! Sliced deli ham, cheddar cheese and egg, all encased in homemade or store bought pizza dough.

Prep Time12 mins

Cook Time20 mins

Total Time32 mins

Course: Breakfast

Cuisine: American

Servings: 5 calzones

Author: Maria Doss

Ingredients

• 1 recipe homemade pizza dough or store bought
• 4 ounces thinly sliced ham
• 2 cups shredded cheddar cheese (or more if required)
• 5 small or medium eggs
• 2 tablespoon olive oil, optional

Instructions

• Pre heat oven to 425 degrees F with oven rack positioned in the middle of the oven. Line two baking sheets with parchment paper and set aside. 
• Divide homemade pizza dough into 10 equal portions. 
• Working with two portions at a time, roll each portion into a 6-inch circle (not more than 1/4-inch thick yet not too thin).

  Place some ham, on one circle (leaving about 1-inch border), place about 1/3 cup cheese on the middle and shape into a nest (making space for the egg). Refer pictures. (Do not use large or jumbo eggs, it will overflow. If you have only large eggs then, work with 7-inch circles, so there is plenty of of space for the egg to sit snug inside the cheese wall)

  Gently drop an egg in the middle, top with the other circle, pinch edges and and crimping to seal. 
• Gently transfer onto the prepared baking sheet. 

  Repeat process with remaining 8 dough portions to make a total of 5 calzones. 
• Optional step - Brush top of calzones with olive oil (the baked calzones with be a touch paler in color without oil wash) 
• Bake calzones for 17-20 minutes, or until golden in color. 

  Eat warm or microwave for a few seconds before eating. Best when eaten warm

Notes

Do not roll dough thicker than or too thin. 

Select small or medium sized eggs and not large ones. If you have only large ones then, roll dough into 7-inch discs instead of 6 and make the hole larger for the egg to stay snug. 

Baking longer than 20 minutes might make the egg overcooked. So, little shy of 20 minutes is perfect. 

Microwave for a few seconds before eating. Best when eaten warm

To freeze - Place cooled calzones in a large ziplock bag, seal and freeze. 

To thaw –

1. Wrap frozen calzones in a paper towel and place on a microwave safe plate. 
2. Microwave on high for 2 and 1/2 minutes. 

All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.