Ham and Cheese Breakfast Calzone

Golden-brown pizza dough wrapped around fluffy eggs, smoky rosemary ham, and generous amounts of sharp Parmigiano-Reggiano create a breakfast that feels both decadent and completely justified. These portable pockets of morning deliciousness bring a touch of Italian-inspired elegance to your breakfast routine without requiring fancy techniques or hard-to-find ingredients. The contrast between the crisp exterior and the soft, savory filling makes each bite incredibly satisfying.

I discovered the magic of breakfast calzones after finding a calzone press at a local kitchen store. As someone who's always struggled to seal dough properly (my empanadas look like they survived an earthquake), this little gadget was a game-changer. The first morning I served these to my family, my husband actually texted me from work later to tell me he was still thinking about breakfast. That's when I knew this recipe needed to become part of our regular rotation.

Perfect Ingredients for Breakfast Calzone

• Rosemary smoked ham: The herb-infused smokiness adds complexity that regular ham just doesn't have; look for thinly sliced varieties for easier folding
• Free-run eggs: They create the fluffy, creamy interior that binds everything together; farm-fresh eggs have noticeably richer flavor and color
• Parmigiano-Reggiano: Its nutty, sharp flavor stands up beautifully to the ham; always buy a block and grate it yourself for best melting and flavor
• Pizza dough: Whether homemade or store-bought, a good quality dough creates the perfect crispy-yet-chewy exterior; bread flour dough gives the best texture
• Black pepper: Freshly cracked adds noticeable pops of flavor that complement the eggs and cheese perfectly
• Sea salt: Just a pinch enhances all the other flavors without making the calzone actually taste salty

Pin it

I've found that the quality of ham makes a huge difference in this recipe. After trying various options, rosemary-infused smoked ham creates the perfect savory foundation. When you can't find specialty ham, a good quality Black Forest ham works beautifully too.

Step-by-Step Cooking Instructions

Step 1:

Prepare your oven properly – Place a pizza stone on the middle rack of your oven and preheat to 450°F. Allow at least 20-30 minutes for the stone to fully heat. This crucial step ensures a crispy bottom crust and even cooking. If you don't have a stone, a preheated baking sheet will work, though the results won't be quite as spectacular.

Step 2:

Create the perfect filling – In a medium bowl, crack 2-3 eggs (depending on size) and beat lightly with a fork, just until the yolks and whites are combined. Gently fold in 1 cup of diced rosemary smoked ham and ¾ cup freshly grated Parmigiano-Reggiano. Season with a pinch of sea salt and generous black pepper. The mixture should look substantial but not overly wet.

Step 3:

Prepare your dough with care – On a lightly floured surface, divide your pizza dough into 4 equal portions for individual calzones. Roll each portion into an 8-inch circle, keeping the thickness even throughout. Thin spots will cook too quickly and potentially tear, while thick spots may remain doughy.

Step 4:

Fill and seal properly – If using a calzone press, place the rolled dough over the press, add about ¼ of the filling mixture to one half of the dough, leaving a ½-inch border, then fold the press to seal. If working by hand, place filling on one half of each dough circle, fold the empty half over, and crimp the edges firmly with a fork or by folding the dough over itself. Cut a small slit in the top to allow steam to escape.

Step 5:

Transfer with confidence – Sprinkle cornmeal on a pizza peel or the back of a baking sheet. This prevents sticking and allows for easy sliding onto the hot stone. Carefully transfer the prepared calzones onto the cornmeal, then slide them onto the preheated pizza stone.

Step 6:

Bake to golden perfection – Bake for 15-20 minutes, until the crust becomes golden brown and the filling is set. You'll know they're done when the bottom is crisp and sound hollow when tapped, and the tops have developed beautiful caramelized spots.

Step 7:

Rest briefly before serving – Allow the calzones to rest for 3-5 minutes after removing from the oven. This pause gives the filling time to set so it doesn't run out when you cut into it. It also prevents burned mouths from overly enthusiastic first bites.

Step 8:

Serve with simple accompaniments – A side of marinara sauce for dipping adds a wonderful contrast to the rich filling. Fresh fruit or a simple green salad balances the meal perfectly, cutting through the richness of the eggs and cheese.

The Perfect Make-Ahead Breakfast

One of my favorite things about these calzones is how well they work for meal prep. I often make a batch on Sunday evening, refrigerate them, and then we have grab-and-go breakfasts for busy weekday mornings. Just 30 seconds in the microwave followed by a few minutes in a toaster oven restores the crispy exterior perfectly.

The first time I brought these to a morning meeting at work, people actually stopped their conversations to ask what smelled so good. By the end of the meeting, I'd promised the recipe to half the team. There's something about the combination of eggs, cheese, and ham encased in pizza dough that seems to make everyone's morning better.

Beyond Breakfast: Creative Variations

While these calzones are pitched as a breakfast item, they're versatile enough for any meal. For dinner, I sometimes add sautéed spinach to the filling for extra nutrition. For a spicier version, diced jalapeños or a pinch of red pepper flakes adds a nice kick that works especially well for brunch with a Bloody Mary.

My daughter's college roommates now request these whenever they visit. They've experimented with adding different ingredients to the basic recipe – their favorite variation includes caramelized onions and a little bit of cream cheese mixed into the eggs before baking.

My husband claims these calzones cured his habit of skipping breakfast. He used to dash out the door with just coffee, but now he'll actually sit down if these are on the menu. He even requested them for Father's Day breakfast in bed last year, which made me feel like I'd won some kind of culinary award.

Pin it

I'll never forget making these calzones for my in-laws during their first visit after we were married. My mother-in-law, who rarely compliments anyone's cooking, asked for seconds and then not-so-subtly hinted that she'd love the recipe. Twenty years later, she still mentions these calzones whenever breakfast comes up in conversation. Sometimes the simplest recipes become the ones that create lasting memories around the table.

Frequently Asked Questions

→ Can I make these breakfast calzones ahead of time?

Yes! You can assemble the calzones a day ahead and refrigerate them (unbaked) covered with plastic wrap. You can also bake them, cool completely, and reheat in a 350°F oven for 10 minutes. For longer storage, freeze unbaked calzones and bake directly from frozen, adding 5-7 minutes to the baking time.

→ Do I need a pizza stone to make these calzones?

While a pizza stone gives the best crispy bottom crust, you can certainly make these without one. Use a heavy baking sheet instead, preheated in the oven for at least 10 minutes before adding the calzones.

→ What other fillings would work well in a breakfast calzone?

The possibilities are endless! Try cooked bacon or sausage, different cheeses like cheddar or mozzarella, sautéed vegetables like bell peppers and onions, or add herbs like chives or basil. Just make sure any meat fillings are pre-cooked.

→ How do I know when my calzone is fully cooked?

Your calzone is done when the outside is golden brown and the dough feels firm to the touch. The internal temperature should reach at least 160°F to ensure the eggs are fully cooked. If you're concerned, you can partially cook the egg mixture in a pan before filling.

→ What can I serve with breakfast calzones?

These calzones are filling on their own, but they pair well with a simple green salad, fresh fruit, or a side of marinara sauce for dipping. For brunch, serve them alongside mimosas or a Bloody Mary for a complete meal.