Grand Overstuffed Italian Breakfast Calzones - cooking recipe

Ingredients

1 (16 1/3 ounce) can Pillsbury refrigerated biscuits, 8 Grands
1 large baking potato
6 ounces Italian sausage
2 eggs
2 tablespoons milk
3 tablespoons butter, divided
1 cup pre-shredded mozzarella cheese
2 ounces blue cheese, crumbled
salt
fresh ground pepper
fresh parsley, snipped
green onion, chopped

Preparation

Preheat oven to 375\u00b0F You will need one small skillet, one small saucepan, and one or two cookie sheets.
First prepare the ingredients:
Scrub potato and place in microwave on high approximately 6 minutes until tender but still firm.
Meanwhile, lightly brown Italian sausage in small skillet. Pour off any fat, then remove sausage to a bowl.
In saucepan, scramble eggs with milk, salt & pepper. Cook gently in 1 T butter over medium heat, remove from heat while soft-set.
Now cube the microwaved potato to 1\" pieces, removing excess skin at this time. Stir into first skillet over medium-low heat with 1 tablespoon of the butter, salt, and pepper.
For each calzone, remove two biscuits together from tube, place on cookie sheet and press into 8\" round.
Now, assemble:
Place 1/4 of the mozzarella onto half of each round. Top with 1/4 each of the potato, sausage, scrambled egg, and bleu cheese. Sprinkle with about 1 T each of the snipped parsley and green onion.
Fold dough gently over filling to form 1/2 circle, press edges well with fingertips, then seal all along edges with fork tines.
Slash top diagonally 3 times with sharp knife. Brush lightly with remaining 1 T butter, melted.
No need to oil cookie sheet. Bake 12-15 minutes, until golden brown on top.