If you can’t find self-rising flour, simply whisk 1 cup regular all-purpose flour with ¼ teaspoon kosher salt and 1 ½ teaspoons baking powder.
Total Time: 53 min Prep: 30 min Cook: 23 min Serves: 4 Difficulty: Moderate
- egg(s): 6 large
- kosher salt: ½ tsp
- black pepper: ½ tsp, freshly ground
- olive oil cooking spray: 3 spray(s)
- uncooked Canadian bacon: 4 slice(s), diced
- 50% reduced fat sharp cheddar cheese: ⅔ cup(s), shredded
- plain fat free Greek yogurt: ⅔ cup(s)
- white self-rising flour: 1 cup(s)
- Preheat oven to 375ºF. Line a sheet pan with parchment paper.
- Place eggs, salt and pepper in a medium bowl; whisk well to combine. Place about 2 Tbsp of beaten egg in a small bowl; set aside (you’ll use this later to brush the calzones).
- 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 reserved beaten eggs and cheese; cook, stirring, until just set, about 1 minute. Turn off heat; set filling aside.
- Place yogurt and flour 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.
- 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.
- 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.
- Serving size: 1 calzone
Rolling the dough on parchment paper not only makes for easy clean up, it also allows you to forego adding extra flour to the dough. 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).