Breakfast Calzone | Fuel Up

Ingredients

• Day before service, thaw scrambled eggs.
• Preheat convection oven to 375° F.
• Remove dough from case and place on lined sheet pans sprayed with pan release. Keep dough covered with pan sprayed pan liners or plastic wrap throughout assembly process to prevent drying.
• Combine eggs, cheese, and bacon bits in a bowl, pan, or container.
• Using a #12 disher, place a scoop of egg mixture in the center of each dough circle.
• Fold the edges over the filling forming a half circle. Crimp edges to seal.
• Place on lined sheet pans and spray calzones with pan release spray.
• Bake for 12-15 minutes or until crust is light golden brown. CCP: Heat to 135° F or higher for at least 15 seconds. CCP: No bare hand contact with ready to eat food.
• Allow to cool slightly and then cut in half. Serve 1/2 a calzone to each student. CCP: Hold and serve at 135° F or higher.