Estimated reading time: 4 minutes
Please don’t make the mistake I did: Make ground meat. It is so useful. At first, I thought it was a waste of this high-quality game meat I was blessed with — why would anyone want to grind up such premium meat? Now I know that grinding high-quality meat yields high-quality ground meat. And one of the best things to make with your grind is wild sausage.
Making a breakfast calzone is a terrific way to use that wild sausage. This method is great at home, but you can also do it in camp with a Dutch oven and coals. It’s bready, meaty, and cheesy and hits the spot on a cool morning or evening. You can modify this recipe with add-ons like onions and peppers and different sauces. You could even go traditional and use pizza flavors.
I’ll show you the simple way, including canned dough, and you can embellish from there. The canned dough is at the supermarket in the refrigerated section by the biscuits, probably near the eggs. I prefer the Walmart brand over the Pillsbury brand because it doesn’t need to be pre-baked. For smaller servings, use one can and fold the dough over on itself.
I love that this is a one-pot meal. I have a square breakfast skillet, but you can do it in any 10- or 12-inch skillet. You can also bake it on a sheet instead of in the skillet.
What You Need To Make Your Calzone
- 1 pound wild game sausage
- 6 eggs
- 1 Cup cheese, shredded or sliced (I like cheddar)
- Taco sauce
- 2 cans pizza dough
- 2 Tablespoons olive oil
- Salt
- Sugar
What You Do
Preheat the oven to 425°F, or whatever temperature your canned dough calls for.
Cook the sausage and break it up into marble-sized bits so it’s easy to eat. Set the meat aside. Next, scramble the eggs and set them aside.
Wipe a little olive oil into the pan, then line the skillet with one of the cans of dough. Layer the meat onto the dough, splash some taco sauce on that, then layer on the cheese. Add the eggs and a little more taco sauce.
Lastly, place the second sheet of dough on top. Pinch it together with the bottom layer of dough. Tear off any excess dough.
Finishing Touches On the Calzone
Use a paper towel or a basting brush to add a light layer of olive oil on top of the dough. This oil will help the dough turn a nice brown without burning. Lightly sprinkle the top with coarse salt and a little sugar, too. Use a sharp knife to cut a few openings in the top to let off steam.
Bake for 15 minutes or until golden brown.
Serve it hot with sour cream, salsa, and avocado slices. It’s a favorite at home or camp.
