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Sausage Egg Breakfast Calzones
Sausage Egg Breakfast Calzones


Sausage Egg Breakfast Calzones, the perfect size to share. Ken made a special calzone for Patti and her friend Harriett to share. Yummy for the girls. And easy for Ken to do in our new Green Mountain Pizza Oven. Super easy. The perfect marriage of eggs, sausage and 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 we had 3 meals! Here is what we did:

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…

Sausage 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: Sausage 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 Mozzarella cheese (use what cheeses you like)
  • 3 eggs, scrambled soft
  • 8 sausage links cooked and sliced
  • ¾ cup Alfredo sauce
  • 1 tsp. Chef of the Future Coconut Curry Seasoning
  • Parmesan cheese
  • 1 egg whisked with a little water for an egg wash
  • Corn meal

Sausage Egg Breakfast Calzones
A Wood Pellet Grill Recipe

Cooking Directions: Sausage 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, sausage. 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.

Sausage Egg Breakfast Calzones
A Wood Pellet Grill Recipe

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.

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 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.

Sausage Egg Breakfast Calzones
A Wood Pellet Grill Recipe

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Roll Out Your Dough

 

Sausage Egg Breakfast Calzones
Sauce Half

 

Sausage Egg Breakfast Calzones
Pile on Your Eggs and Cheese

 

Sausage Egg Breakfast Calzones
Start Building

Sausage Egg Breakfast Calzones
A Wood Pellet Grill Recipe

Sausage Egg Breakfast Calzones
Egg Wash the Edges

 

Sausage Egg Breakfast Calzones
Fold and Seal the Edges

 

Sausage Egg Breakfast Calzones
A Wood Pellet Grill Recipe

Sausage Egg Breakfast Calzones
Brush with Egg Wash and Sprinkle with the Parmesan Cheese

 

Sausage Egg Breakfast Calzones
Time to Bring It In

 

Sausage Egg Breakfast Calzones
Looking Good

 

Sausage Egg Breakfast Calzones
Let’s Eat!!!

 

Sausage 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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Our Thanks To:

Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/ 
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/

Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven https://woodpelletpizzaoven.com/

Chef of the Future  https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-

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