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Photo of Two-ingredient dough breakfast calzones by WW

Two-ingredient dough breakfast calzones

5
Points® value
Total Time
53 min
Prep
30 min
Cook
23 min
Serves
4
Difficulty
Moderate
This two-ingredient dough utilizes white self-rising flour. If you can’t find self-rising flour, simply whisk 1 cup regular all-purpose flour with ¼ teaspoon kosher salt and 1½ teaspoons baking powder. Rolling the dough on parchment paper not only makes for easy cleanup, it also allows you to forego adding extra flour to the dough. Also keep in mind that you can fill these with anything (spinach and feta is really nice, as is cooked broccoli rabe along with some grated mozzarella or provolone and crumbled cooked sausage). The possibilities are endless! Though we do love the bacon, egg, and cheese combination suggested here.

Ingredients

Raw egg

6 large

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s)

Olive oil cooking spray

3 spray(s)

Uncooked Canadian bacon

4 slice(s), diced

Reduced-fat cheddar cheese

⅔ oz, shredded

Plain fat free Greek yogurt

⅔ cup(s)

Self-rising flour

1 cup(s)

Instructions

  1. Preheat oven to 375ºF. Line a sheet pan with parchment paper.
  2. Place eggs, salt, and pepper in a medium bowl; whisk well to combine. Remove about 2 tbsp beaten egg to a small bowl; set aside (you’ll use this later to brush the calzones).
  3. Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add bacon: cook, stirring, until starting to brown in spots, about 2 minutes. Add beaten eggs and cheese; cook, stirring, until just set, about 1 minute. Turn off heat; set filling aside.
  4. Place flour and yogurt in a large bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 tbsp at a time, until no longer sticky; let rest 5 minutes.
  5. Place a large piece of parchment paper on a work surface; place dough on paper. Use a knife to cut dough into 4 equal pieces. Use a rolling pin to roll each piece of dough into a circle measuring about 6 inches across. Place 1/4 scrambled egg mixture on one side of each dough circle.
  6. Fold the opposite side of each circle of dough over egg mixture; crimp edges together with your fingers to form a tight seal. Transfer calzones to prepared pan; brush the top of each with reserved beaten egg. Bake until tops are golden brown, about 20 minutes. Serve hot.
  7. Serving size: 1 calzone

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