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Skillet Calzone

Beef, Vegetables

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  • 6
  • 25 min

Submitted by Carly Guinn


  • 1 lb ground beef
  • 1⁄4 C chopped onion
  • 1-lb portion fresh pizza dough, or thawed from frozen
  • 1⁄2 C marinara 
  • 2 C shredded mozzarella or Italian blend
  • 1 C chopped tomatoes
  • 1 C chopped red, green or yellow bell peppers
  • 1⁄2 tsp dried oregano
  • 1⁄4 tsp crushed red pepper
  • Marinara sauce for serving


Adapted from Better Homes & Gardens


Heat oven to 400º.

In a 9- or 10-inch cast iron or other heavy skillet, cook ground beef and onion over medium heat, breaking it up as it cooks, until cooked through, about 5 minutes. Drain off fat. Scrape meat onto a plate and set aside. Wipe the skillet out with a paper towel and cool slightly.

Divide pizza dough in half and roll one portion into a 12-inch circle. If the dough shrinks back to smaller shape, set it aside to relax for 5 or more minutes and work on the other half to roll into an 11-inch round. Press the 12-inch dough into and up the sides of the skillet. Spread 1/2 cup marinara on the dough. Top with beef, cheese, tomatoes, peppers, oregano and red pepper.  Cover with remaining dough and pinch together with bottom dough. Use a sharp knife to cut slits into the top dough and bake about 25 minutes until top is brown. Let stand 5 minutes before slicing. Serve with extra marinara sauce if desired. Serves 6.

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