Cast Iron Skillet Vegetable Calzone

My inspiration for making a vegetable calzone came from a crate of broccoli rabe I spied at the market. I adore broccoli rabe, and wanted to make an entree that made it the star of the show. I added baby eggplant, roasted red peppers, and sautéed mushrooms to the mix, along with mozzarella and marinara – baked in a pizza crust. It was delicious and reheated nicely the following day!

  • 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 bunch broccoli rabe
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 2 baby eggplants
  • 2 red peppers
  • 1 cup sliced mushrooms
  • salt and pepper
  • 1 cup marinara
  • 8 oz. shredded mozzarella
  1. Preheat oven to 375º, rub peppers with olive oil, place on a baking sheet, and bake until skins are charred and peppers are soft. Let cool, and remove skins, seeds, and cut into strips.
  2. Rinse off the broccoli rabe and blanch in boiling water for 1 – 2 minutes, drain. Sauté in olive oil with garlic and salt and pepper to taste, set aside.
  3. Thinly slice eggplant and sauté with the mushrooms in olive oil.
  4. 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.
  5. 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.
  6. Preheat oven to 400º. Divide dough in half, roll out one portion on a lightly floured surface, ease into a 10″ greased skillet.
  7. Spoon a half cup of the marinara into the bottom of the skillet. Add the vegetables, sprinkle mozzarella on top, then drop spoonfuls of the remaining marinara over the cheese.
  8. 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.
  9. 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.


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2 Responses to Cast Iron Skillet Vegetable Calzone

  1. Old NFO says:

    Interesting! I would never have thought of that, thanks!

  2. Tina says:

    You could make a couple for your dinner parties!

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