{"id":39965,"date":"2023-01-30T07:48:09","date_gmt":"2023-01-30T12:48:09","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=39965"},"modified":"2023-01-30T07:52:10","modified_gmt":"2023-01-30T12:52:10","slug":"cast-iron-skillet-vegetable-calzone","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2023\/01\/30\/cast-iron-skillet-vegetable-calzone\/","title":{"rendered":"Cast Iron Skillet Vegetable Calzone"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"39966\" data-permalink=\"https:\/\/willceau.com\/news\/2023\/01\/30\/cast-iron-skillet-vegetable-calzone\/calzone\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/01\/Calzone.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Calzone\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/01\/Calzone.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-39966\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/01\/Calzone.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/01\/Calzone.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/01\/Calzone.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>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 saut\u00e9ed mushrooms to the mix, along with mozzarella and marinara &#8211; baked in a pizza crust. It was delicious and reheated nicely the following day!<!--more--><\/p>\n<ul>\n<li>1 pound fresh pizza dough <em><strong>or<\/strong><\/em><\/li>\n<li>2 packages of dry active yeast (4 1\/2 teaspoons)<\/li>\n<li>2 teaspoons granulated sugar<\/li>\n<li>1 1\/3 cup warm water<\/li>\n<li>3 1\/3 cups flour<\/li>\n<li>1 1\/2 teaspoons salt<\/li>\n<li>4 teaspoons vegetable oil<\/li>\n<li>1 bunch broccoli rabe<\/li>\n<li>3 cloves garlic<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>2 baby eggplants<\/li>\n<li>2 red peppers<\/li>\n<li>1 cup sliced mushrooms<\/li>\n<li>salt and pepper<\/li>\n<li>1 cup marinara<\/li>\n<li>8 oz. shredded mozzarella<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 375\u00ba, 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.<\/li>\n<li>Rinse off the broccoli rabe and blanch in boiling water for 1 &#8211; 2 minutes, drain. Saut\u00e9 in olive oil with garlic and salt and pepper to taste, set aside.<\/li>\n<li>Thinly slice eggplant and saut\u00e9 with the mushrooms in olive oil.<\/li>\n<li>If you\u2019re not using store bought dough \u2013 do the following: Stir the yeast and sugar into the warm water, and let it stand until foamy, about 10 minutes.<\/li>\n<li>Put flour and salt in the bowl of a food processor,\u00a0with 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.<\/li>\n<li>Preheat oven to 400\u00ba. Divide dough in half, roll out one portion on a lightly floured surface, ease into a 10&#8243; greased skillet.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/willceau.com\/news\/2023\/01\/30\/cast-iron-skillet-vegetable-calzone\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238,4],"tags":[1770,4504,5558],"class_list":["post-39965","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-broccoli-rabe","tag-calzones","tag-vegetable-dishes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-aoB","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":9879,"url":"https:\/\/willceau.com\/news\/2012\/10\/02\/broccoli-rabe-pesto-pizza-2\/","url_meta":{"origin":39965,"position":0},"title":"Broccoli Rabe Pesto Pizza","author":"Tina Garceau","date":"October 2, 2012","format":false,"excerpt":"\u00a0 This a great twist on traditional pesto - broccoli rabe, basil, pinenuts, garlic, and fresh mozzarella with a few shakes of crushed red pepper to give it a kick! For the pesto: 1 bunch of broccoli rabe 1\/4 cup of fresh basil leaves 3 tablespoons of toasted pinenuts (or\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/BroccolirabePizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/BroccolirabePizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/BroccolirabePizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24293,"url":"https:\/\/willceau.com\/news\/2018\/09\/05\/cast-iron-skillet-calzone\/","url_meta":{"origin":39965,"position":1},"title":"Cast Iron Skillet Calzone","author":"Tina Garceau","date":"September 5, 2018","format":false,"excerpt":"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.\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/09\/Calzoneweb.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/09\/Calzoneweb.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/09\/Calzoneweb.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23524,"url":"https:\/\/willceau.com\/news\/2018\/04\/16\/broccoli-rabe-pasta-bake\/","url_meta":{"origin":39965,"position":2},"title":"Broccoli Rabe Pasta Bake","author":"Tina Garceau","date":"April 16, 2018","format":false,"excerpt":"I wanted to make something different to go with the chicken piccata I was making for dinner, and this baked pasta fits the bill. Pasta, saut\u00e9ed broccoli rabe, and two cheeses baked in a cast iron pan, and cut into wedges like a pie, it's all kinds of yum!\u00a0 1\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/04\/PastaBrocRabe.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/04\/PastaBrocRabe.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/04\/PastaBrocRabe.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":25104,"url":"https:\/\/willceau.com\/news\/2019\/03\/18\/orecchiette-w-broccoli-rabe-goat-cheese\/","url_meta":{"origin":39965,"position":3},"title":"Orecchiette w\/ Broccoli Rabe &#038; Goat Cheese","author":"Tina Garceau","date":"March 18, 2019","format":false,"excerpt":"The name orecchiette comes from the Italian orecchia meaning 'ear', and -etta, meaning 'small'. I like to think of them as miniature bowls that hold the creamy goat cheese and garlicky broccoli rabe in this dish.Rave reviews for this dinner from The Boy, who is a confirmed meat lover. Kosher\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/03\/Orecchietteweb.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/03\/Orecchietteweb.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/03\/Orecchietteweb.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":18952,"url":"https:\/\/willceau.com\/news\/2015\/06\/08\/white-pizza-with-roasted-tomatoes\/","url_meta":{"origin":39965,"position":4},"title":"White Pizza with Roasted Tomatoes","author":"Tina Garceau","date":"June 8, 2015","format":false,"excerpt":"We're big fans of white pizza around here. For those of you who aren't in the know\u00a0- tomato sauce is omitted and replaced by olive oil and garlic. Then the pizza is topped with tomatoes, spinach, broccoli rabe, or whatever floats your boat - then\u00a0sprinkled with mozzarella\u00a0and baked. Usually, I\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/06\/WhitePizzaTom.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/06\/WhitePizzaTom.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/06\/WhitePizzaTom.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":8810,"url":"https:\/\/willceau.com\/news\/2012\/07\/10\/a-butchers-meal\/","url_meta":{"origin":39965,"position":5},"title":"A Butcher&#8217;s Meal","author":"Tina Garceau","date":"July 10, 2012","format":false,"excerpt":"Yep, two food posts in a row. Yesterday, I was experimenting some more with digital grounds and fabric, an experiment that went awry, which is why I'm writing about what I made for dinner last night! A butcher's meal is essentially sausage, potatoes, roasted red peppers, and greens. However, there's\u2026","rel":"","context":"In &quot;Glorious Food&quot;","block_context":{"text":"Glorious Food","link":"https:\/\/willceau.com\/news\/category\/glorious-food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/ButchersMeal.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/ButchersMeal.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/ButchersMeal.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/39965","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=39965"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/39965\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=39965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=39965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=39965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}