How about breakfast empanadas?
3 cups plus 2 teaspoons vegetable oil
2 Spanish chorizo links (spicy dried pork sausage; 6 to 8 ounces), ground
1 onion, chopped
1 pound boiling potatoes such as Yukon Gold, peeled and shredded
2 jalapenos, seeded and finely chopped
2 plum tomatoes, seeded and chopped
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro
1/3 cup grated queso blanco or Monterey Jack
8 frozen empanada or turnover wrappers, thawed
Accompaniments: bottled or homemade salsa verde and sour cream
Heat 2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute chorizo and onion, stirring, until onion is softened. Add potatoes with salt and pepper to taste and cook, covered, stirring occasionally, until potatoes begin to turn golden brown, about 6 minutes. Stir in jalapenos, tomatoes, and cumin and cook, uncovered, stirring occasionally, until potatoes are tender and golden brown, about 6 minutes. Transfer to a bowl and cool completely. Stir in cilantro, cheese, and salt and pepper to taste. Roll out each empanada wrapper into a 6-inch round on a lightly floured surface. Put about 1/3 cup filling in center of each wrapper and form filling into a log. Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to form a half-moon. Press down around filling to force out air and seal by pressing edges together firmly with a fork. Heat remaining 3 cups oil in a deep 12-inch skillet over moderate heat until hot but not smoking, then fry empanadas in 3 batches, gently turning, until golden brown, about 3 minutes. Transfer empanadas to paper towels to drain.
Empanadas may be filled 1 day ahead and chilled in 1 layer on a lightly floured plate, covered. Reseal edges if necessary.
Or breakfast pizza?
1/4 cup cornmeal or all-purpose flour, for rolling dough
1 (4-inch) ball prepared dough, at room temperature
2 tablespoons olive oil
1 1/2 cups fresh spinach, lightly packed
2 medium tomatoes, diced
1 cup sharp Cheddar, grated
2 eggs, at room temperature
5 strips bacon, cooked and crumbled
Salt and freshly ground pepper
Lightly sprinkle work surface with cornmeal or flour. Place dough directly in the middle of the work surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
If you are grilling on a charcoal grill, set coals on one side of the grill.
Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread spinach evenly over cooked side of crust. Create a rim around the outer edge of the pizza with the tomato (this will keep the eggs from sliding off the pizza.) Sprinkle cheese over the spinach. Crack 2 eggs directly in the center of the pizza and top with crumbled bacon. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for about 10 to 15 minutes, or until the eggs are cooked like traditional sunny-side up eggs and the bottom of crust is well browned.
I found both of these on foodnetwork. They sound great.