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
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

*Tip:

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

Reviews (2)

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
11/17/2017
This recipe is delicious. Def a keeper.
Rating: 2 stars
10/21/2018
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.