Heat 1 tsp. olive oil in a medium pan over high heat. Stem Swiss chard and coarsely chop leaves. Add Swiss chard and 1/4 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.

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.

Measure out 1/2 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 1/2 tsp. salt. Mix with your hands until a shaggy dough forms.

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.

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.

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, 1/4 tsp. pepper, and salt. Slice cooled calzone in half and serve with gravy.