By Craig Nelson
Here is a great recipe for that weekend breakfast at the firehouse. You can feed the crew at work or your family at home. I think starting the day with a nice warm breakfast is always an attractive proposition. This recipe came about when Captain Dave Conrad was eating a breakfast pizza at a local pizza joint. His crew thought it would be fun to make breakfast pizza at the firehouse, so they did. A little while later, Dave was eating a biscuit and gravy breakfast when he was struck by an epiphany of sheer genius. He decided to combine the breakfast pizza with biscuits and gravy, creating Captain Conrad’s Breakfast Calzone! This same idea worked well for peanut butter and chocolate, too.
Captain Dave Conrad works in Fargo, North Dakota, out of Fire Station 3 on the north side of town. He is originally from Lake Park, Minnesota. He has been with the department since he graduated from the University of Minnesota more than 11 years ago. Needless to say, he is a bit of a Gopher fan and always graciously accepts a good ribbing when the Gophers hit a losing streak. Well, maybe gracious is stretching it a little bit.
Dave and his crew advise being careful about the amount you make when using this recipe. The first time they made their breakfast calzones, they figured one per person would be adequate to fee a hungry bunch. They quickly found out that one breakfast calzone actually fed all three of them. Luckily, Acting Assistant Chief Gary Lorenz stopped by to visit and helped them eat some of their leftovers. After leaving, Lorenz raved about the breakfast calzones to all of the other fire stations. Dave got calls the rest of the day and into the night for his recipe. Now, just about all of the B-shift crews have made the recipe.
Captain Conrad’s Breakfast Calzone
Ingredients:
1 dozen eggs
2 cups cheese
4 cups country gravy
1 lb. pork sausage
4 ½ cups Bisquick mix
1 1/3 cups milk
6 slices bacon
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Optional/Suggestions:
This recipe can be made with any combination of meat and/or vegetables that the cook/eaters prefer.
Preparation:
1. Cook all the meat/veggies you are going to use and set them aside.
2. Make the dough for the biscuits. Mix the Bisquick and milk together in a bowl, but you can use any recipe that you have for biscuits.
3. Roll the dough into two crusts. Be sure to roll the dough out thin. If it is too thick, it can be overpowering.
4. Make the country gravy and add the pork sausage. I just use the gravy packets that are available at most stores and follow the directions. It takes about 2-4 packets to make 4 cups.
5. Scramble the eggs and mix in the cheese.
6. Place the eggs on one half of each crust and then top with bacon (or whatever meat/veggie combination you prefer).
7. Pour a small amount of gravy on top of the eggs to keep it all moist inside.
8. Fold the crust over on itself and pinch the ends together. Remember to cut a couple of vents on top of the calzone before placing into a 425ºF oven.
9. Cook about 7 to 10 minutes or until the crust is golden.
10. Top the calzone with remaining country gravy and enjoy!
Scores:
Ease: Moderate
Time: About 1 hour (start to finish)
Cost: Between $4-$6 per person
Feeds: About 4
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I am always looking for more recipes. You don’t need to be a professional chef to share one. If you and your crew enjoy it, then many others would, too. Please share your creations with other firefighters by sending in your favorite recipe. Each article contains a quick introduction to those submitting the recipe, their department, their recipe, and any stories that may surround the legendary dishes. Send recipes and a photo of the finished dish to firestationcooking@gmail.com. Please also include your name and e-mail address.
Eat together when you are able, and stay safe out there.
Craig Nelson has been in the fire service for nine years, working as a volunteer, paid-on-call, and a full-time firefighter/EMT. He works for the Fargo (ND) Fire Department and works part-time at Minnesota State Community and Technical College–Moorhead as a fire instructor. He also works seasonally for the Minnesota Department of Natural Resources as a wildland firefighter in Northwest Minnesota. Previously, he was an airline pilot. He has a bachelor’s degree in business administration and a master’s degree in executive fire service leadership.
