Prep:  25 minutes
Cook:  25 minutes
Makes:  8 calzones
Average: 4 (21 votes)
Recipe by: Australian Eggs
These calzones are full of nutritious eggs and tomato, which makes them great for kids school lunch boxes or after school snacks.
Credit: Whisk Media Group

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Ham, Egg and Tomato Calzone
  1. To make the dough, combine flour, yeast, sugar and salt in a large bowl. Add water and oil. Stir to form a soft dough. Knead on a lightly floured surface for about 5 minutes, or until smooth and elastic. Set aside, covered, while making the filling
  1. Place eggs in a saucepan and cover with water. Bring to the boil and cook for 5 minutes (medium boiled eggs). Drain and immerse in cold water. Peel and chop into 1cm dice
  2. Combine chopped eggs, ham, tomatoes, oregano and cheese. Mix well
  3. To make the calzones, preheat oven to 220°C/200°C (fan-forced) and line 2 large baking trays with baking paper
  4. On a floured bench, cut ball of dough into eight equal pieces. Roll out each piece to a 12cm circle
  5. Divide filling into 8 portions, approx. ⅓ cup per portion. Spoon onto one half of each of the dough circles. Fold pastry to enclose filling and pinch edges together
  6. Place calzones on prepared trays and cook for 15 minutes, or until golden and crisp. Serve warm or cold
Tips & Hints:
  • Alternative fillings: Egg, capsicum and grated cheddar or egg, creamed corn, shredded chicken, pizza sauce.
  • For convenience, use 2 x 250g ready-made pizza dough balls which can be found in most large supermarkets.
  • Eggs should be medium boiled to avoid drying out in calzone.
  • Great warm or cold for school in lunch boxes.
  • To freeze, wrap cooked calzones individually, label and date and freeze for up to 1 month. Defrost in fridge overnight before placing in lunch boxes.
  • To reheat defrosted calzones, microwave on high heat for 35 seconds or place on an oven tray in a 180°C oven for 10 minutes, or until hot.
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