I’m sure Ben would enjoy this cozy take on a calzone. Beef, cheese and veggies are sandwiched between pizza dough and baked to golden, gooey perfection.
Cast Iron Skillet Calzone
1 pound ground beef
¼ cup chopped onion
1 pound fresh pizza dough
½ cup marinara sauce
2 cups shredded mozzarella cheese
1 cup sliced fresh mushrooms
1 cup chopped red, green, and/or yellow sweet peppers (2 small)
½ teaspoon dried oregano
¼ teaspoon crushed red pepper. or more to taste
Marinara sauce, warmed, to serve
Grated Parmesan cheese, optional, to serve
1. Preheat oven to 400°F.
2. In a 9 or 10-inch cast iron or ovenproof skillet (I only have an 8-inch skillet. The crust was a little thicker, but I liked it just fine.) cook ground beef and onion over medium heat about 5 minutes or until the meat is browned and onion is tender. Drain and set meat mixture aside. Wipe skillet out with a paper towel.
3. On a lightly floured surface, divide pizza dough in half. Roll out one dough portion to make a 12-inch circle. Press dough circle into the bottom and up the sides of the skillet. Spread the 1/2 cup marinara sauce evenly over the dough. Top with meat mixture, mozzarella cheese, mushrooms, sweet peppers, oregano, and the crushed red pepper.
4. Roll the remaining dough portion into an 11-inch circle. Place this circle of dough over filling. Pinch edges of bottom crust and top crust together to seal. Using the tip of a sharp knife, cut slits in the top crust.
5. Bake for 25 minutes or until crust is golden brown and filling is bubbly. Let stand for 5 minutes before cutting.
6. Cut into wedges to serve. Serve with additional warmed marinara sauce and Parmesan cheese.
Recipe from Better Homes & Gardens
“New Morning Light”, the energetic title track of the new EP from NJ-based garage psych rock trio Francie Moon, goes old school surf grunge. Go on and dance off that calzone.
“I said baby,
every day is a day
to live for
To live for”
Check out Francie Moon on the band’s Website where you can buy their music.
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