Egg, Ham, and Cheese Breakfast Calzones
Prep time
Cook time
Total time
Breakfast Calzones have everything ham, cheese, and scrambled eggs nestled inside warm freshly baked bread! They can be made ahead and frozen for later too!
Recipe type: Breakfast
Cuisine: American
Serves: 12
  • 12 Rhodes Dinner Rolls
  • 12 eggs, plus ingredients to scramble them
  • 1 ½ c. diced ham
  • 1 ½ c. shredded cheddar cheese
  • 1 egg white
  • Dried parsley, sea salt, parmesan cheese, sesame seeds, optional garnish
  1. Let Rhodes Rolls rise according to package instructions.
  2. Preheat oven to 350 degrees if you plan to bake calzones immediately.
  3. You can either use a rolling pin or your fingers to flatten rolls into flat disks. I rolled mine out to about 5 inches in diameter.
  4. Scramble eggs the way you like them scrambled. Spoon a little bit onto one half of each flattened roll.
  5. Spoon diced ham over eggs.
  6. Sprinkle cheese over ham.
  7. Fold other half of calzone over fillings.
  8. Using your fingers pinch the calzone closed.
  9. Place on baking sheet either greased with nonstick spray or lined with parchment paper. Brush tops of calzones with beaten egg white. Sprinkle with parsley flakes, sea salt, parmesan cheese, or sesame seeds. You can get creative here and use whatever you like!
  10. Bake calzones for 15 minutes.
  11. Serve immediately. Or you can cool calzones and refrigerate or freeze for later. If serving from refrigerator or freezer I microwave them for until warmed through. Time will vary according to your microwave.
  12. NOTE: This recipe is easy to adjust the quantity. You will need one roll for each calzone. I usually plan on one egg per calzone and adjust the amount of ham and cheese needed from there.
Recipe by Little Dairy On the Prairie at