Ham and Swiss Egg Breakfast Calzones are the perfect size breakfast to share. Even breakfast for dinner with a side salad. We are loving the GMG Pizza Oven. Patti wants a calzone every week now so I keep making them for her. Each one different than the last. The perfect marriage of eggs, ham, mushrooms and swiss cheese. Plus, fun to do together!

Calzones are like inside out pizzas. You can stuff them full of anything you like. This was so huge Patti made 3 meals out of it! Here is what we did:

These are easy to do in our new Green Mountain Grills Pizza Oven. To me the tricky part is when you pull the hot calzone out of the oven. With the corn meal on the pizza peel it is “SLICK” and I have almost dropped it a few times. Patti was relieved, the dogs were disappointed.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Ham and Swiss Egg Breakfast Calzones
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 4 to 5 minutes +/- @ 285* (142c) grill, about 600* stone
Grill: Green Mountain Wood Pellet Grill Pizza Oven
Pellets: Green Mountain’s Gold Blend BBQ Pellet

Ingredients: Ham and Swiss Egg Breakfast Calzones

Like Pizza, calzones are whatever you like, here are some of the things we used.

• 1-pound store bought pizza dough, divided in 2
• Our smoked Swiss cheese (use what cheeses you like)
• 3 eggs, scrambled soft
• Sautéed mushrooms
• Sliced ham, to taste
• ¾ cup Alfredo sauce from a jar
• 1 tsp. Chef of the Future Coconut Curry Seasoning
• Parmesan cheese
• 1 egg whisked with a little water for the egg wash
• Corn meal

Ham and Swiss Egg Breakfast Calzones
A Wood Pellet Grill Recipe

Cooking Directions: Ham and Swiss Egg Breakfast Calzones

Fresh pizza dough makes a far better pizza or calzone and takes a lot of time and work to make. Our local WinCo sells pizza dough for about a $1 a pound. This is easy and makes a fantastic pizza crust.

We use about a pound of pizza dough for 2 calzones. Set the dough out and let it rise on a floured surface. Then, cut it in half, form into balls and let rise again.

Roll it out to the size you want. This one was about 16 inches around.

I have found that it is easier if you build your pizzas or calzones on your pizza peel.

Sauce half of it and add your eggs, cheese, ham. Then pile on more sauce and cheese because we love our smoked cheese. You can add as much or little as you like and any type of cheese you like.

After you’ve added your filling do an egg wash around the edge of your dough so it will seal. Roll or press the edges with a fork to seal them. For me I think the fork works best.

Brush the top with more of the egg wash Then, sprinkle with Parmesan cheese. The egg wash helps with browning, just looks good, plus it holds the Parmesan cheese.

You can’t build your calzone ahead of time because they get “soggy” and won’t slide off your pizza peel into the oven. It becomes a “Big Gooey Mess”. So, build your calzone and put it right into the GMG Pizza Oven.

Note that I never said how much cheese to use. We like a lot of nice hot, creamy, smoky cheese. We put a few handfuls on our pizzas and calzones. As a “Rule of Thumb” for cheese: Pile it on like someone else is paying for it!!!

This pizza oven will get crazy hot in just a few minutes and will burn anything you put in it beyond all recognition in a minute. So set your temps for what you are cooking.

I found that a grill temp of 285* (142c) grill, about 600* stone on my pizza stone. This give a nice golden-brown crust. I put my calzone on for 1½ minutes then turn it. Another 1 ½ minutes and it’s about done. Watch it and you’ll be able to see the crust brown up in 5 minutes. Beautiful.

Sprinkle corn meal on your pizza peel. When you pick up your calzone add a little more onto the front of the peel where this calzone pushed it back. The calzone will push this out onto your stone as you put it in the oven. I was really surprised at how well the calzone slid around on the peel. I almost lost one because it slides so easily.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Ham and Swiss Egg Breakfast Calzones
A Wood Pellet Grill Recipe

 

 

 

 

Ham and Swiss Egg Breakfast Calzones
A Wood Pellet Grill Recipe

 

 

Ham and Swiss Egg Breakfast Calzones
A Wood Pellet Grill Recipe

 

 

 

Ham and Swiss Egg Breakfast Calzones
A Wood Pellet Grill Recipe

 

 

 

Ham and Swiss Egg Breakfast Calzones
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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