Here’s a Calzones Recipe to Start Your DayOff Right!

Fun Facts About Eggs: The color of an egg yolk is contingent upon ingredients, such as marigold petals, that may be added to the chicken feed in order to enhance the color. Artificial colors are prohibited.
 The dates on an egg carton echo the quality of the food rather than its safety. An expiration date on a carton of eggs alerts grocer to remove the eggs that are still on the shelf at that time. A ‘use-by’ or ‘best-by’ date indicates that the eggs retain their high quality when used by or before the stamped date.
When properly refrigerated in their cartons, raw, fresh eggs in the shell will keep for up to four weeks with no significant loss of nutrients or quality. Properly handled and stored, eggs will rarely spoil. If they hang around long enough, eggs will simply dehydrate. Also, eggs will age more quickly in 24 hours at room temperature, than they would in a week if properly refrigerated.
To discern whether or not an egg is hard boiled or raw, give it a spin. Hard boiled eggs will spin easily because their interiors have solidified.The uncooked yolk and egg white cause the raw egg to wobble.
Double-yolk eggs are frequently produced by immature hens whose reproduction cycles are not in-synch. Sometimes hens that have reached the level of maturity required to produce Extra-Largeeggs will also create a double-yolk egg. Genetics is a factor. Infrequently a hen will continuously produce double-yolk eggs all through her productive life. It is rare, but not uncommon, for a young hen to produce yolk-less egg.
 
Ingredients:
  ½ lb.Cooked country sausage
   1 cup of mild cheddar cheese
   5 strips of cooked bacon
   5 Jumbo eggs (scrambled)
   Frozen bread dough
   5 slices deli ham
1 cup Provolone cheese

Instructions:
Preheat oven to 375°
Prepare the bacon, eggs and sausage, individually. Crumble bacon and chop sausage into little pieces.
 Thaw bread dough and roll flat.
 Layer all ingredients on the dough leaving about a 3/4“border.
 Stretch and fold dough over the filling and seal by crimping the edges together with your fingers.
Place calzone on a greased baking pan and bake for 25 minutes; until crust is golden