Not all exquisite breakfast dishes require that you have five plus years of restaurant cooking experience! Let’s face it - cleaning a huge mess in the kitchen is not fun. This recipe is simple, fun to make and even better to eat!
- 5 sweet peppers- seeded and small diced
- 1 poblano –seeded and small diced
- ½ red onion –small diced
- 1 pkg. frozen diced potatoes- 32 oz. bag
- ½ lb. bulk chorizo sausage
- 1 pkg. (16oz.) of refrigerated biscuit dough- 8 biscuits
- 2 cups shredded whole milk mozzarella cheese – ¼ cup per calzone
- 1 tbsp. melted butter
- Sprinkle of smoked paprika
- Flour for dusting
- 1 can (16oz.) refried beans – 1 tbsp. per calzone
- Hot salsa – 1 tbsp. per calzone
- 1 tbsp. Canola oil
Prep Time: 30 minutes Cook Time: 40 minutes Yield: 8 Calzones
Preheat oven to 350°F
In a large sauté pan over medium high heat, brown the chorizo. Remove the chorizo, but leave drippings in the pan. Add 1 tablespoon canola oil to the pan and turn heat to medium high. Once the oil starts to sizzle, add your diced potatoes and cook until tender and slightly golden brown. Add your peppers and onions and continue to cook for about 5 minutes. Next, add your cooked chorizo back to the pan and continue to stir for another 2 minutes. Remove the pan from heat and season the mixture with salt and pepper. Keeping the mixture in the pan, cover it with tinfoil and place in the oven at 350°F for 15 minutes.
Remove mixture from the oven and set aside. Dust a cutting board with flour. With a rolling pin (also dusted in flour), roll each biscuit until it’s thin. Scoop the refried beans into the center of the dough and in a circular motion spread the refried beans. Leave enough room on the sides to fold the dough over. Now add your potato chorizo mixture to the dough, along with the salsa and shredded mozzarella cheese. Gently fold the dough to form a football shape.
Once you have the dough folded, gently pick up calzone and place on a sheet pan that has been lined with parchment paper. Apply the melted butter to the top and the sides of the calzone and sprinkle smoked paprika on the top of the calzone. With a knife or thick toothpick gently poke vent holes on the top of the calzone. This is going to allow moisture to escape.
Bake at 350°F between 12-14 minutes.