Puff Pastry Breakfast Calzone

Puff Pastry Breakfast Calzone

As I resolve to write more in 2020, I thought I would end the year with one last blog post. After making a puff pastry stuffed with brie for Christmas, I had another sheet of the dough left over. So, if you are looking for an idea for New Years Eve Brunch then this might be the perfect addition to your spread.

Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat.  As making puff pastry can take some time, I buy it in the frozen section as a great time savings. Thinking of the baked brie, I had a vision of a similar dish but made for breakfast or brunch.

Basically, I took layers of scrambled eggs cooked in thin round layers, layered with Havarti cheese and crumbled cooked bacon. But there were a few nuances I did that may help make it the highlight of your brunch.


1 Sheet of Pastry Dough
4 Slices of Bacon
7 Slices of Havarti Cheese
3 Whole Eggs
1/2 Cup of Egg Whites
1/8 Cup of Half & Half
1/2 Teaspoon Flour
1/2 Teaspoon Baking Power
Salt & Pepper

Start with getting your bacon fried up and allow some time to cool. Lay out your puff pastry and roll it out on a floured surfaced to thin it out a big. I used a small frying pan that was really hot to quickly cook little thin rounds of scrambled eggs. Be sure not to over cook them, as they will still have a little time to cook in the oven.

The great thing about this dish, is that you can customize it any way you want. I would suggest a cheese that will melt well. Now, it is time to to assemble the puff pastry. Start with a layer of your cheese, followed by a layer of egg. After two layers, add the bacon to your middle layers, topping it off with your largest layer of egg (which can be a little undercooked).

Bring edges of pastry dough up around your layers of egg and cheese. Then flip the stuffed puff pastry upside down with the gathered edges down, on a parchment paper lined pan. Cook for about 15 minutes at 400 degrees or until the crust is a perfect golden brown. I allowed plenty of time for it to cool, allowing the cheese to set. Then, I put it covered in aluminum foil back in the oven until I was ready to serve it.