High-Protein and Gluten-Free Egg and Sausage Breakfast Calzone (Edit recipe)

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Options are endless when you make the viral high-protein gluten-free dough. You don't need to stop at pizza and bagels! You can make rolls, burger buns, pitas, and this new recipe for a high-protein calzone is really fun and tasty! I made a breakfast calzone by cooking up some homemade sausage, and scrambled eggs. This entire calzone has over 100 grams of protein, and is delicious!

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PREP TIME

30 minutes

COOK TIME

35 minutes

INGREDIENTS

20

Serves: 4-6

Ingredients

Pork Sausage

1 lb Ground Pork - US Wellness Meats
1 1/2 tsp Breakfast Blend - Primal Palate

Onion and Arugula Scrambled Eggs

1 tsp Avocado Oil
1/4 cup Vidalia Onion, diced
1/4 cup Arugula
5 whole Eggs, medium or large eggs
1 pinch Himalayan Pink Salt - Primal Palate
1 pinch Black Pepper
1 Tbsp Chives, chopped

High-Protein, Gluten-Free Dough

125 grams Gluten-Free All-Purpose Flour - Primal Palate
1/2 tsp Himalayan Pink Salt - Primal Palate
2 tsp Baking Powder
8 oz Plain Greek Yogurt, low fat
1 whole Egg, whisked for egg wash (optional)

Cheese

2 Tbsp Unexpected Cheddar Cheese - Trader Joe's, grated
2 Tbsp Mozzarella, Shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small mixing bowl, add the ground pork, and mix in the Breakfast Blend seasoning. Evenly combine the seasoning with the ground pork.
Brown the pork sausage in a large cast iron skillet over medium heat, until cooked through. Remove the cooked sausage from the skillet, and set aside.
Clean the skillet to prepare for the eggs.
Dice the onion, and oil your pan with avocado oil. Saute the onion over medium to medium-low heat until translucent. This should take about 5 minutes.
Whisk the eggs in a mixing bowl, and season with salt and pepper. Pour the eggs into the skillet over the sauteed onion, and add the arugula and chives..
Gently scramble the eggs over medium-low heat until they are lightly cooked. They will cook more in the oven when you bake the calzone, so you don't need to over-cook them in the skillet. Set aside.
In a medium size mixing bowl, weigh the flour. Stir in the salt and baking powder.
Add in the yogurt, and stir to combine. Once the yogurt is mixed into the flour, you can use your hands to lightly knead the dough to evenly combine the ingredients.
Preheat your oven to bake at 400 degrees F.
Place a sheet of parchment paper on a clean tea towel on your work surface. Lightly dust the parchment with flour.
Turn the dough out onto the parchment, and start to press it out into a circle with your hands. As you are pressing the dough out, lift it, and add additional flour underneath if it is sticking anywhere. You will need to fold it over, so you want to avoid it sticking to the parchment.
Lightly dust a rolling pin, and roll the dough out into an even circle that is about 3/8 inch thick, and about 12-14 inches in diameter. This is a dough that can tear, so you need to be mindful, and just press it together if it does.
Once the dough is rolled out, cover half of the dough with the filling, leaving about 1/2 inch boarder to seal the dough. Start with a layer of the pork sausage. You will use anywhere from 1/3-1/2 of the sausage, and you can save the rest in the fridge for another meal.
Top the sausage with the scrambled egg mixture, then sprinkle the cheeses on top of the eggs.
Gently fold the dough over the top of the filling. It may not reach the opposite side completely, and that is okay, you will need to fold the boarder up on the bottom to reach the top that is folded over, and press the dough together. After that, I went around the calzone, and just made sure it was all sealed, and gently pressed any areas that split back together.
You can brush the top with an egg wash if desired, but it's not necessary.
Gently place a cookie sheet under the parchment paper that the calzone is on.
Place the cookie sheet in the center of the oven, and bake at 400 degrees F for 35 minutes.
Once the calzone has finished cooking, remove it from the oven, and allow it to cool for 5 minutes, and then slice into 6 pieces and serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	497
Fat:	37 g
Carbohydrates:	17 g
Protein:	24 g
Cholesterol:	98 g
Sodium:	452 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.