With Swiss Chard, Cheddar Cheese, and Country Gravy
Prep & Cook Time:45-55 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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.
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.
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.