Breakfast Calzone

1. Preheat oven to 450 F. Coat potatoes lightly with olive oil. Roast potatoes in oven 20 minutes or until cooked through. Slice into ½-inch pieces; set aside
2. In nonstick skillet, scramble eggs; set aside.
3. In another skillet, cook breakfast sausage until well-browned; crumble and set aside to cool.
4. In bowl, combine potatoes, eggs and sausage until mixed. Add cheese and toss to incorporate.
5. Per order, preheat a pizza stone in oven to 450 F. Or use a pizza oven heated to 450 F. On floured work surface, flatten a piece of dough with fingertips; stretch or roll into a 6- to 7-inch circle.
6. Place about ½ cup filling on half of dough circle to within ½-inch of edge. Place dough on floured pizza peel. Sprinkle filling with parsley, salt and pepper; drizzle with oil.
7. Fold the untopped half of dough over filling; press edges of dough together. Twist edge of dough along entire edge to crimp closed; brush with olive oil.
8. Turn oven to broil. Give the pizza peel a quick shake to be sure the calzone is not sticking. Slide calzone off peel onto stone in oven. Broil for 1 minute. Reduce oven temperature to highest bake setting; bake 5 to 10 minutes until lightly browned, being careful to avoid browning. Turn calzone with tongs for even browning, if needed. Serve immediately.

Photo courtesy of Idaho Potato Commission