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Grand Overstuffed Italian Breakfast Calzones

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“Simple assembly of your favorite breakfast ingredients, with an Italian twist, into Pillsbury Grands! biscuit dough yields an amazing meal with the taste of hours of preparation.”
4 calzones

Ingredients Nutrition


  1. Preheat oven to 375°F You will need one small skillet, one small saucepan, and one or two cookie sheets.
  2. First prepare the ingredients:
  3. Scrub potato and place in microwave on high approximately 6 minutes until tender but still firm.
  4. Meanwhile, lightly brown Italian sausage in small skillet. Pour off any fat, then remove sausage to a bowl.
  5. In saucepan, scramble eggs with milk, salt & pepper. Cook gently in 1 T butter over medium heat, remove from heat while soft-set.
  6. Now cube the microwaved potato to 1" pieces, removing excess skin at this time. Stir into first skillet over medium-low heat with 1 tablespoon of the butter, salt, and pepper.
  7. For each calzone, remove two biscuits together from tube, place on cookie sheet and press into 8" round.
  8. Now, assemble:
  9. Place 1/4 of the mozzarella onto half of each round. Top with 1/4 each of the potato, sausage, scrambled egg, and bleu cheese. Sprinkle with about 1 T each of the snipped parsley and green onion.
  10. Fold dough gently over filling to form 1/2 circle, press edges well with fingertips, then seal all along edges with fork tines.
  11. Slash top diagonally 3 times with sharp knife. Brush lightly with remaining 1 T butter, melted.
  12. No need to oil cookie sheet. Bake 12-15 minutes, until golden brown on top.

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