MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cast-Iron Skillet Calzone
Categories: Beef, Pastry, Vegetables, Cheese, Herbs
Yield: 6 Servings

1 lb Ground beef
1/4 c Chopped onion
1 lb Fresh pizza dough *
+=OR=+
1 lb Frozen pizza dough; thawed
1/2 c Marinara sauce
2 c Shredded mozzarella cheese
1 c Sliced fresh mushrooms
1 c Chopped red, green, and/or
- yellow sweet peppers
1/2 ts Dried oregano; crushed
1/2 ts Crushed red pepper
Marinara sauce; warmed
Snipped fresh parsley
Grated Parmesan cheese

Set oven to 400ºF/205ºC.

In a 9 1/2" to 10" cast-iron or ovenproof skillet cook
ground beef and onion over medium heat about 5 minutes or
until the meat is browned and onion is tender, using a
wooden spoon to break up meat as it cooks. Drain off fat.
Set meat mixture aside. Wipe skillet out with a paper
towel; set aside to cool slightly.

On a lightly floured surface, divide pizza dough in half.
Roll one dough portion to a 12" circle (if dough is hard
to roll, let stand for 5 minutes and then roll out).
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 1/4 to 1/2
teaspoon crushed red pepper. Roll the remaining dough
portion into an 11" circle. Place dough circle 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.

Bake about 25 minutes or until crust is golden brown and
filling is bubbly. Let stand for 5 minutes before
cutting. Cut into wedges to serve. Serve with additional
warmed marinara sauce. If desired, garnish with parsley
and/or additional crushed red pepper. If desired, serve
with Parmesan cheese.

* Look at an Italian market or a specialty food store for
fresh pizza dough.

Makes: 6 servings

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

MMMMM

... An improperly cooked turkey is a ticking Meat Bomb of Death. - FDA

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