Bacon, Egg, and Cheese Calzone

Name: Bacon, Egg, and Cheese Calzone
Total time: PT0D0H0M
Yield: makes 6 Calzones
Ingredients: 2 (¼-oz.) packages active dry yeast; 1 ⁄ 4 tsp. sugar; 1 3 ⁄ 4 cups all-purpose flour, plus more for dusting; 1 ⁄ 2 tsp. salt, plus more to taste; 1 1 ⁄ 2 lb. sliced bacon, cooked until slightly crisp and roughly chopped; 4 cups grated cheddar cheese; 10 eggs, lightly beaten; Freshly ground black pepper, to taste; Fine semolina, for dusting; Olive oil, for brushing

Serves
makes 6 Calzones

YOSSY AREFI

The classic combo of bacon, egg, and cheese gets folded inside flaky pastry dough for a breakfast variation on the calzone.

Ingredients

2 (¼-oz.) packages active dry yeast
¹⁄₄ tsp. sugar
1 ³⁄₄ cups all-purpose flour, plus more for dusting
¹⁄₂ tsp. salt, plus more to taste
1 ¹⁄₂ lb. sliced bacon, cooked until slightly crisp and roughly chopped
4 cups grated cheddar cheese
10 eggs, lightly beaten
Freshly ground black pepper, to taste
Fine semolina, for dusting
Olive oil, for brushing

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Instructions

Step 1

Combine yeast, sugar, and ¾ cup water heated to 115° in a bowl; let sit until foamy, about 10 minutes. Whisk flour and salt in a bowl. Add yeast mixture; stir until a dough comes together. Transfer to a lightly floured surface; knead briefly until the dough becomes smooth and elastic, about 2 minutes. Cover loosely with plastic wrap and set aside for 10 minutes.

Step 2

Place pizza stone in oven and heat oven to 450°. Mix bacon, cheese, eggs, salt, and pepper in a bowl. On a lightly floured surface, divide dough into 6 balls. Working in 2 batches, roll 3 balls into 8" circles about ⅛" thick. Place about ¾ cup egg mixture on one side of each circle, leaving a 1" border. Fold other half of circles over, and pinch edges to seal. Transfer calzones to a semolina-dusted pizza peel. Brush tops with olive oil and slide calzones onto pizza stone. Bake until golden, 15-20 minutes. Repeat with remaining balls and egg mixture.

Combine yeast, sugar, and ¾ cup water heated to 115° in a bowl; let sit until foamy, about 10 minutes. Whisk flour and salt in a bowl. Add yeast mixture; stir until a dough comes together. Transfer to a lightly floured surface; knead briefly until the dough becomes smooth and elastic, about 2 minutes. Cover loosely with plastic wrap and set aside for 10 minutes.
Place pizza stone in oven and heat oven to 450°. Mix bacon, cheese, eggs, salt, and pepper in a bowl. On a lightly floured surface, divide dough into 6 balls. Working in 2 batches, roll 3 balls into 8" circles about ⅛" thick. Place about ¾ cup egg mixture on one side of each circle, leaving a 1" border. Fold other half of circles over, and pinch edges to seal. Transfer calzones to a semolina-dusted pizza peel. Brush tops with olive oil and slide calzones onto pizza stone. Bake until golden, 15-20 minutes. Repeat with remaining balls and egg mixture.