Did you know that SteamCrisp™ technology is the perfect cooking environment for doughs? Moisture-infused air plus convection work together to yield that perfect shiny crust with a tender, chewy interior that you’d find at your favorite bakery or pizza parlor. This recipe uses store-bought pizza dough and precooked bacon for a quick and easy breakfast that tastes as good as takeout. Impress your friends and family any time of day with this tasty twist on an Italian favorite.
This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
1/2 cup
water, for steaming
1/2 cup
tomato salsa
1 1/2 cups
shredded cheddar cheese
Utensils
Step 1
Place the Multi-Purpose Pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Place the dough balls in the pan.
Step 2
Close the lid and move the slider to AIR FRY/STOVETOP. Select PROOF, set the temperature to 95°F,and set the time to 30 minutes. Press START/STOP to begin the rise.
Step 3
When proofing is complete, carefully remove the rack and the pan. Place the dough balls on a clean, floured or oiled, work surface and roll into 8-inch round circles.
Step 4
Select SEAR/SAUTÉ and set the temperature to 3. Select START/STOP to preheat the unit for 5 minutes.
Step 5
While the unit is preheating, whisk together the milk and eggs in a small bowl. Season with salt and pepper.
Step 6
Once the unit has preheated, pour the oil into the pot followed by the egg mixture. Allow the egg mixture to cook for about 2 minutes, stirring occasionally with a rubber spatula. Add the bacon and cook for 2 more minutes or until the eggs are almost set but still slightly runny.
Step 7
Remove the eggs from the pot and set aside. Carefully wipe the pot clean and pour the water into the pot.
Step 8
To assemble the calzones, put 2 tablespoons of salsa on half of each dough round, leaving a 1-inch perimeter. Add the egg mixture, cheese, and remaining 2 tablespoons of salsa.
Step 9
Wet the edges of the dough with water and fold the dough over the toppings. Firmly press the edges of the dough to seal. Cut 3 vents on the top of each calzone.
Step 10
Carefully transfer each calzone to the Cook & Crisp™ Basket with the flat sides touching in the center. Place the basket in the pot and close the lid.
Step 11
Move the slider to STEAMCRISP. Select STEAM &CRISP, set the temperature to 340°F, and set the time to 30 minutes. Select START/STOP to begin (PrE will display for about 5 minutes as the unit steams, then the timer will start counting down).
Step 12
When cooking is complete, remove the calzones and enjoy warm.
Place the Multi-Purpose Pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Place the dough balls in the pan.
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
1/2 cup
water, for steaming
1/2 cup
tomato salsa
1 1/2 cups
shredded cheddar cheese
Step 2 of 12
Close the lid and move the slider to AIR FRY/STOVETOP. Select PROOF, set the temperature to 95°F,and set the time to 30 minutes. Press START/STOP to begin the rise.
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
1/2 cup
water, for steaming
1/2 cup
tomato salsa
1 1/2 cups
shredded cheddar cheese
Step 3 of 12
When proofing is complete, carefully remove the rack and the pan. Place the dough balls on a clean, floured or oiled, work surface and roll into 8-inch round circles.
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
1/2 cup
water, for steaming
1/2 cup
tomato salsa
1 1/2 cups
shredded cheddar cheese
Step 4 of 12
Select SEAR/SAUTÉ and set the temperature to 3. Select START/STOP to preheat the unit for 5 minutes.
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
1/2 cup
water, for steaming
1/2 cup
tomato salsa
1 1/2 cups
shredded cheddar cheese
Step 5 of 12
While the unit is preheating, whisk together the milk and eggs in a small bowl. Season with salt and pepper.
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
1/2 cup
water, for steaming
1/2 cup
tomato salsa
1 1/2 cups
shredded cheddar cheese
Step 6 of 12
Once the unit has preheated, pour the oil into the pot followed by the egg mixture. Allow the egg mixture to cook for about 2 minutes, stirring occasionally with a rubber spatula. Add the bacon and cook for 2 more minutes or until the eggs are almost set but still slightly runny.
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
1/2 cup
water, for steaming
1/2 cup
tomato salsa
1 1/2 cups
shredded cheddar cheese
Step 7 of 12
Remove the eggs from the pot and set aside. Carefully wipe the pot clean and pour the water into the pot.
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
1/2 cup
water, for steaming
1/2 cup
tomato salsa
1 1/2 cups
shredded cheddar cheese
Step 8 of 12
To assemble the calzones, put 2 tablespoons of salsa on half of each dough round, leaving a 1-inch perimeter. Add the egg mixture, cheese, and remaining 2 tablespoons of salsa.
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
1/2 cup
water, for steaming
1/2 cup
tomato salsa
1 1/2 cups
shredded cheddar cheese
Step 9 of 12
Wet the edges of the dough with water and fold the dough over the toppings. Firmly press the edges of the dough to seal. Cut 3 vents on the top of each calzone.
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
1/2 cup
water, for steaming
1/2 cup
tomato salsa
1 1/2 cups
shredded cheddar cheese
Step 10 of 12
Carefully transfer each calzone to the Cook & Crisp™ Basket with the flat sides touching in the center. Place the basket in the pot and close the lid.
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
1/2 cup
water, for steaming
1/2 cup
tomato salsa
1 1/2 cups
shredded cheddar cheese
Step 11 of 12
Move the slider to STEAMCRISP. Select STEAM &CRISP, set the temperature to 340°F, and set the time to 30 minutes. Select START/STOP to begin (PrE will display for about 5 minutes as the unit steams, then the timer will start counting down).
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
1/2 cup
water, for steaming
1/2 cup
tomato salsa
1 1/2 cups
shredded cheddar cheese
Step 12 of 12
When cooking is complete, remove the calzones and enjoy warm.
1 (.45kg) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
2 tablespoons
whole milk
6 large
eggs
Kosher salt
Freshly ground black pepper
1 tablespoon
canola oil
4 strips
cooked bacon, chopped
120ml
water, for steaming
120ml
tomato salsa
120g
shredded cheddar cheese
1 (16-ounce) package
store-bought pizza dough, at room temperature, divided and rolled into 2 balls
All-purpose flour or canola oil, for rolling the dough
