Tuesday Dinners

Step by Step Directions

Dice your onion, we want to avoid any large chunks as the sharp edges could puncture our dough, but you don’t need to grate it.

Add whatever spices you want (I used hot sauce, cayenne, salt and pepper) and then throw your meat on top. You can crumble it ahead of time if you want, but I prefer to break it up as it’s cooking.

Cook on medium heat until all the meat is browned and the onions are either translucent or starting to become so.

Once the meat is cooked add in your eggs. You can scramble them ahead of time, with some milk, the whole nine yards, or you can just dump them in your pot and save the dish. Break the yolks and mix to combine.

Add in your cheese, the main thing we’re fighting with this recipe is liquid. If we have too much then our dough will get soggy, the cheese will help to have everything glom together, if your mixture is still too runny then please add a little flour or cornstarch.

Once the cheese is combined take it off the heat.

Everything after this step is completely optional. You can divide and fill your dough however you want: calzones, wontons, sausage rolls, divide your biscuits in half, fill them and then crimp the edges like a peanut and butter and jelly sandwich without the crust.

I like to make this recipe for a crowd and I’ve found this is the most appetizer/centerpiece version of this, because you can cut it like a pizza, and the rings will give people the choice of how big they want their piece to be.

So I take out my dough, roll it into a long strand and then use a rolling pin to flatten that out into dough that’s roughly four inches across.

Now, you could be an idiot like me and forget that you aren’t cooking this on your counter. I would recommend putting the dough into whatever you’re cooking in before you add the hot meat/egg mixture that will start to melt the butter and have it stick to your counter.

Take your filling and attempt to place it evenly down the middle of your dough, it’s dough so there will be some play at the end of this, but try to work fast as you may begin to melt the butter in the dough faster than you would like.

Now you’ll want to take edges of the dough and fold them over themselves so that all the filling is inside and the dough forms a smooth covering around it. If you chose a shape that isn’t a spiral then I would recommend crimping/compressing the edges of your shape so that nothing explodes out during the cooking process.

If you’re copying my recipe exactly then you want to take one end of your log, place it in the center and then slowly build out from the center, having your log touch the other circles as you’re building out (in a spiral).

I baked this in a 425 degree oven for 20 minutes, if your shape is smaller it might take less, you’ll want to make sure your dough is cooked all the way through.

After the dough is done baking I like to take mine out and then cut it up like a pizza (into 8 slices). Because there are 4 rings this makes 32 pieces of filled dough that people can choose from. If you didn’t do that, then good on you, I’m sure it will taste delicious.

Enjoy.

Variations

• Change up your meat, this recipe works with chorizo, bacon, breakfast sausage, the world is your oyster (please don’t use oysters)
• Make whatever shape you want, change the ratio of dough to eggs/meat, you’ll never make everyone happy, but you can feed yourself and hopefully you know what you like.
• Add more veggies, just make sure to watch the water content and not make it too wet (but then you could just add some flour/cornstarch)

Unsolicited Feedback

• OC: What ever happened to biscuits and gravy, you just had to make something “fancy” didn’t you?
• IA: There’s no such thing as a breakfast calzone, quit trying to make it happen.
• CY: I would happily pay $20 for that at brunch, if you know it actually looked good.