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