Breakfast On the Go Ponzos


Healthy Careers' contest entry, is that it makes a big enough batch to take into work and share with friends OR place in the freezer for up to a month. Panzarotti, aka “ponzos” are like mini empanadas—both savory and satisfying for breakfast or a snack!

1 raw whole wheat pizza dough
6 large eggs, whisked
1 tbsp each fresh chopped parsley and basil
1/2 small onion chopped
1 cup roasted red peppers
1 cup mozzarella shredded
1 cup sharp cheddar cheese shredded
2 cups chopped or shredded roast chicken
2-3 tbsp extra virgin olive oil
sea salt & pepper to taste
  • Add oil to a large skillet and cook the onions on medium heat, 3 to 5 minutes until tender.
  • In a small bowl, whisk the eggs. Add herbs, and a small amount of seasonings to the egg mixture.
  • When onion is thoroughly cooked add the eggs to the skillet and stir in a circle until they just resemble scramble eggs. Remove skillet from heat.
  • On a flat surface, divide dough into 6 portions and roll in flour to form a circle shape, about 7"-8" in diameter and 1/4" thickness.
  • On one side of circle add some eggs, red peppers, chicken and shredded cheeses. Fold empty side over and crimp edges with a fork, or fold edges over dough continuing around the half circle until sealed completely. Place on greased baking sheet.
  • Do this with the remaining dough pieces, and brush with vegetable oil, so that they brown nicely in the oven.
  • Bake at 375 degrees for 20-30 minutes or until golden.
Prep Time: 
30 minutes
Cook Time: 
30 minutes
Filed Under: 
healthy recipes
contest recipe


This would be great any time of the day and it's full of protein

Those look great! I can't wait to try them. Great that you can freeze them as well.