• 20 Ratings

Cooking this ground beef recipe in a cast iron skillet transforms a calzone into a hearty kid-friendly casserole that satisfies six diners.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

30 mins
25 mins at 400°
5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. In a 9 1/2- to 10-inch 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-inch 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-inch 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.

Smart Swap

Use frozen peppers for the fresh and sub in your favorite pizza topping for the mushrooms.

Nutrition Facts

498 calories; total fat 22g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 73mg; sodium 782mg; potassium 510mg; carbohydrates 42g; fiber 3g; sugar 7g; protein 32g; trans fatty acid 1g; vitamin a 1303IU; vitamin c 33mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 30mcg; vitamin b12 3mcg; calcium 305mg; iron 2mg.


20 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
This recipe is delicious. Def a keeper.
Rating: 2 stars
I made this today. But taste was so Flat. I even put salt and pepper before baking. I should more tomato or tamato sauce on Meat and veges.