Breakfast Calzones
(2) Ratings

Breakfast Calzones

For a breakfast to go, your family can enjoy this ham and egg breakfast calzone. Diced ham, Cheddar cheese and scrambled eggs and tucked inside a toasty pocket you take anywhere.

Prep Time: |
Baking Time: |
Makes: 8 calzones


  • Crust

  • 1 1/3 cups 325 mL Robin Hood® Original All Purpose Flour
  • 1/2 tsp 2 mL salt
  • 1/2 cup 125 mL well-chilled Crisco® All-Vegetable Shortening
  • 1/2 cup 125 mL grated cheddar cheese
  • 3 to 6 tbsp 45 to 80 mL ice cold water
  • Filling

  • 4 oz 125 g cheddar cheese, cut into 8 1” (5 mm) chunks
  • 1/2 cup 125 mL diced ham
  • 1 egg, beaten


  1. Blend flour and salt in medium mixing bowl.
  2. Cut chilled shortening into 1/2" (1 cm) cubes. Cut chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Add cheese.
  3. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
  4. Shape dough into a ball. Flatten ball into 1/2" (1 cm) thick round disk.
  5. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
  6. Preheat oven to 400ºF (200ºC). Grease or line a baking sheet with parchment paper.
  7. Roll out dough on a lightly floured surface into a circle, about ¼” (5 mm) thick. Cut out 4” (10 cm) circles. You should get 8 circles. You may have to gather up and roll out the dough. Place 1 tbsp (15 mL) of diced ham on half the circle. Place cube of cheese on top. Brush edges with beaten egg. Fold the dough over the filling. Use a fork to seal and crimp the edges. 
  8. Place on prepared baking sheet and brush tops with beaten egg. Bake in preheated oven for 25 minutes.