Breakfast calzones two ways

I pulled out one of the frozen pieces of pizza dough from the freezer last night.

I wasn't quite sure what I was going to do with it today - but when I woke up I had the urge to experiment with breakfast calzones.

Egg, apple and Parmesan calzone.

First I rolled out the dough.

Rolled out pizza dough and chopped apples.

Apples roughly chopped.

Thick shavings of Parmesan.

I cracked a raw egg over this - but I wasn't able to take a picture since the egg started to slide around.

Note to self: Make a well for the egg to sit in next time.


Then I made a calzone with apple and seasoned pork.

I sauteed up some ground pork (about 1 cup raw ground pork) over medium-high heat with a little peanut oil. 

While the pork was cooking, I mixed together in a small bowl 1 Tbsp. of soy sauce, 1/8 tsp. of chili paste, 1/2 Tbsp. of brown sugar and 1/4 cup of chicken broth.

When the pork was lightly browned I added in the sauce mixture to the pan and turned the heat to low. I mixed 1 Tbsp. of flour with some water and added that to the pan to thicken the sauce.

Just like with the first calzone, I put in a layer of apples on the bottom.

Apples chopped fine.

I did chop the apples fine for this one. The first calzone was hard to roll because the apple pieces were too big.

Seasoned pork over a bed of apples.

Each calzone got brushed with an egg wash.

 They both went into a 400 degree oven for 20 minutes.

Apple and seasoned pork calzone.

The apple and pork calzone turned out wonderful. It tasted a bit like one of those steamed buns with barbecued pork - only less sweet. Yummy!

Next time I think I would increase the chili paste to 1/2 a tsp.


The egg, apple and Parmesan calzone turned out very interesting.

A very lumpy looking calzone!

You can see the egg starting to ooze out the top.

The egg was a bit overcooked - I think I would pull it out at after 10 - 15 min. next time.

This ended up tasting like a cross between a McDonald's apple pie and an egg McMuffin. A very surprising taste combination.

The crust was very flaky.

So, all in all, not a bad result from my breakfast calzone experiment - but it still needs some tweaking.

Egg drop soup with turkey and corn

Egg drop soup with turkey and corn.

But before I enjoyed the soup I did have a small snack halfway through the afternoon.

Enter the juicer:

I gathered up a mix of veggies and fruit.

Celery, pears, apples and parsley.

The juice turned out slightly bitter - but in a good way.

While I was working around the house I decided to get a head start on dinner.

I filled a sauce pan with 3 quarts of water and added in this:

Carrots, a shallot, bay leaves, garlic and celery.

I let the pot simmer for over an hour until the liquid was reduced by half.

Then I pulled out the vegetables (I removed the bay leaves) and used my immersion blender to puree them.

The puree went back into the pot along with two handfuls of frozen corn, 1/2 a tsp. of black pepper and some turkey meat.

Then I whisked one egg white and slowly drizzled it into the simmering soup.

Egg drop soup with turkey and corn.

At this point you should add salt to taste.

The soup turned out great! I liked the chewiness of the corn and the pureed vegetables made the soup nice and thick without having to add cornstarch.

Now I am off to relax :-) Night, everyone.