Reheat and Eat Breakfast Calzones
Ingredients
- 8 ounces bulk chorizo
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more as needed and for brushing the calzones
- 1 Yukon gold potato (about 6 ounces), cut into 1/4-inch dice
- 1/2 yellow bell pepper, seeds and ribs removed, cut into 1/4-inch dice
- 1/4 medium red onion, cut into 1/4-inch dice
- Kosher salt
- 1/4 cup lightly packed fresh flat-leaf parsley leaves, roughly chopped
- 4 large eggs
- All-purpose flour, for dusting
- 1 pound yogurt flatbread dough or store-bought pizza dough, left at room temperature for 30 minutes (see Cook’s Note)
- 1/2 cup shredded extra-sharp Cheddar
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