Overstuffed Egg Calzone

A calzone stuffed with a fluffy vegetable and cheddar cheese frittata, hash brown potatoes and sausage gravy.

1. Preheat oven to 400°F.
2. In a sauté pan over medium-high heat, add oil and cook hash browns until golden brown, about 10 minutes. Split into 8 portions and reserve.
3. Divide pizza dough into 8 equal portions. Roll each portion into an 8'' round.
4. On the bottom half of each piece of dough, layer with ¼ cup of gravy, 1 Fluffy Frittata, 2 Tbsp. of hash browns and 3 Tbsp. of cheese.
5. In a small bowl, whisk together liquid whole egg and water and brush the edges of each calzone with egg wash.
6. Fold over dough to create a calzone shape. Crimp edges with fork or fold edges until sealed.
7. Place on parchment lined sheet tray and brush the top of each calzone with egg wash.
8. Transfer to oven and bake for 10-14 minutes, or until calzones are golden brown.

• Lighten it up: skip the sausage gravy and add spinach, onion and mushrooms.
• Make meat lovers rejoice: add chopped bacon.
• Spice it up: add 1 Tb of Sriracha per 2 cups of sausage gravy.