Cast Iron Skillet Calzone

After a week of brutal temperatures, when all I felt like making for dinner were popsicles – the weather finally broke, and we had a cool, rainy day. I whipped up a batch of pizza dough and made this calzone, filled with ground sirloin, onions, red peppers, mushrooms and cheese. Leftovers reheated like a dream! I looking forward to experimenting with different ingredients like sausage, broccoli rabe, and eggplant. Stay tuned! 

• 1 pound ground sirloin
• 1/4 cup chopped yellow onion
• 1 cup chopped red and/or yellow pepper
• 1 cup sliced fresh mushrooms
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 1 cup marinara sauce, divided
• 2 cups shredded mozzarella (80z.)
• 1 pound fresh pizza dough or
• 2 packages of dry active yeast (4 1/2 teaspoons)
• 2 teaspoons granulated sugar
• 1 1/3 cup warm water
• 3 1/3 cups flour
• 1 1/2 teaspoons salt
• 4 teaspoons vegetable oil

1. In a 10″ cast iron skillet, cook ground beef, onion, and red/yellow pepper over medium heat until the meat is browned and the vegetables are soft. Add in the mushrooms, and cook for an additional 2 minutes. Drain off the fat, and transfer the meat to a medium bowl, stir in the oregano and crushed red pepper, and set aside. Wipe out skillet.
2. If you’re not using store bought dough – do the following: Stir the yeast and sugar into the warm water, and let it stand until foamy, about 10 minutes.
3. Put flour and salt in the bowl of a food processor, with the machine running, slowly pour in the yeast mixture. Let process for about 45 seconds, add the oil and let machine run for an additional 60 seconds.
4. Preheat oven to 400º. Divide dough in half, roll out one portion on a lightly floured surface, ease into the skillet.
5. Spoon a half cup of the marinara into the bottom of the skillet. Add the beef mixture, sprinkle mozzarella on top, then drop spoonfuls of the remaining marinara over the cheese.
6. Roll out the second ball of dough into a circle, and place over the filling. Pinch edges of the bottom and top crust to seal. Using a sharp knife, cut several holes in the top crust to vent.
7. Bake for 25 to 35 minutes, until crust is golden brown, and filling is bubbling. Let stand for 5 minutes before serving. Cut into wedges, serves 6 to 8.