Sausage and Egg Calzone

With Swiss Chard, Cheddar Cheese, and Country Gravy

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

A note about serious food allergies

In the arms race for encased breakfast foods, we present to you the nuclear option. Tender, flaky dough houses scrambled egg, pork sausage, Cheddar, and Swiss chard. Topped off with creamy country gravy, this is a meal that's nourishing and satisfying enough to act as a deterrent against feeling hungry an hour later. In other words, it's the breakfast to end all breakfasts.

In Your Box (serves 2)

  • 7 oz. Swiss Chard
  • 6 oz. Ground Pork
  • 2 Home Chef Breakfast Sausage Seasoning
  • Info
    4 fl. oz. Liquid Egg
  • Info
    10 oz. Self Rising Flour
  • Info
    8 oz. Plain Greek Yogurt
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    0.9 oz. Butter
  • Info
    12 fl. oz. Whole Milk
  • Nutrition (per serving)

  • Calories
    830
  • Carbohydrates
    95g
  • Fat
    29g
  • Protein
    53g
  • Sodium
    1939mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Pan
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Heat 1 tsp. olive oil in a medium pan over high heat. Stem Swiss chard and coarsely chop leaves. Add Swiss chard and ¼ cup water to pan and cook 2-3 minutes, or until leaves are wilted and tender. Season lightly with salt and pepper and remove to colander to drain and cool. Combine ground pork and half the breakfast sausage seasoning in a medium bowl.

  • Step 2 - Make the Filling
    2

    Make the Filling

    Wipe pan clean from previous step and return to medium heat. Add 1 tsp. olive oil and liquid eggs. Gently stir eggs for 1-2 minutes until a wet and loose scramble forms. Remove to a plate and wipe pan clean. Return pan to medium-high heat, add seasoned sausage and cook until well-browned, about 3-4 minutes. Constantly stir and break up sausage as it cooks. Remove to same plate as eggs and reserve pan and pan drippings for future step.

  • Step 3 - Make the Dough
    3

    Make the Dough

    Measure out ½ cup self-rising flour and set aside. This "bench flour" will be used to prevent dough from sticking in the next step. From this bench flour, set aside 3 Tbsp. for gravy. Set aside 2 Tbsp. yogurt. Place remaining flour and remaining yogurt in a mixing bowl with 1 Tbsp. olive oil and ½ tsp. salt. Mix with your hands until a shaggy dough forms.

  • Step 4 - Knead and Roll Out the Dough
    4

    Knead and Roll Out the Dough

    Dust a clean work surface with bench flour. Turn dough out onto floured surface and knead 5 minutes, folding dough over on itself and then pressing down with the heel of your hand. Dough should be slightly sticky. If it's too wet, add flour. If it's too dry, add reserved yogurt. Divide dough into two equal balls and roll into two 10” circles, dusting with bench flour to prevent sticking. Transfer rolled dough circles to prepared baking sheet.

  • Step 5 - Fill and Bake Calzones
    5

    Fill and Bake Calzones

    Add eggs, sausage, Swiss chard, and Cheddar cheese to half of the dough circle. Fold dough over to make 2 half-moons and press edges together to seal. Using your thumb and forefinger, pinch and crimp dough into a decorative edge. Brush tops with 2 tsp. olive oil and bake 18-20 minutes, or until golden brown. Remove from oven and cool for 5 minutes.

  • Step 6 - Make Gravy and Plate the Dish
    6

    Make Gravy and Plate the Dish

    While calzone is cooling, place pan from previous step over medium heat. Add butter, melt, and stir in flour. Cook 1 minute, then slowly whisk in milk. Stir until boiling, reduce heat to low, and cook 3 minutes, or until gravy is thick and creamy. Season to taste with remaining seasoning blend, ¼ tsp. pepper, and salt. Slice cooled calzone in half and serve with gravy.