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Serving of Ham, egg, and cheese breakfast calzones with a glass of orange juice
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Ham, Egg, and Cheese Breakfast Calzones #Back2School

These Ham, Egg, and Cheese Breakfast Calzones are perfect for on-the-go morning meals, or light dinner with a salad. Make a double batch and freeze them for busy mornings.
Author: Lisa Kerhin


  • 6 Rhodes Dinner Rolls
  • 6 eggs
  • 3/4 cup diced ham
  • 3/4 cup shredded Mexican 4 cheese blend or your favorite shredded cheese
  • 1 egg beaten with 1 tsp water mixed in
  • optional: toppings such as chopped chives Parmesan cheese or parsley


  • Allow the Rhodes dough balls to thaw and rise according to package directions.
  • Preheat oven to 350 degrees and prepare baking sheet. Line baking sheet with a silicon mat, parchment paper or spray with non-stick spray.
  • Roll out or pat out the dough into circles about 5 inches in diameter.
  • Scramble the eggs as you normally would.
  • For each calzone, divide the scrambled eggs, ham, and cheese onto one half of each dough circle.
  • Fold other half of calzone over fillings and seal using your fingers.
  • Place on your prepared baking sheet and brush the tops of each calzone with the egg wash. Sprinkle your toppings on, if using.
  • Bake calzones for 15 minutes, or until golden brown.
  • Allow to cool a moment before serving. If freezing, cool completely before placing in freezer safe container.