"Cast-Iron Skillet Calzone-ATK

By RoketJSquerl

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 pound hot or sweet Italian sausage, casings removed
• 4 ounces thinly sliced pepperoni, quartered
• 2 garlic cloves, minced
• 2 pounds pizza dough
• 8 ounces (1 cup) whole-milk ricotta cheese
• 2 tablespoons chopped fresh basil
• 1 teaspoon pepper
• 1 pound mozzarella cheese, shredded (4 cups)
• 1 cup low-sodium marinara sauce
• 1 large egg, lightly beaten with 2 tablespoons water
• 2 teaspoons toasted sesame seeds, (optional)

Preparation

Step 1

Instructions
SERVES 6 TO 8
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat until shimmering. Add sausage and pepperoni and cook, breaking up pieces of meat with wooden spoon, until sausage is no longer pink, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Using slotted spoon, transfer meat mixture to paper towel–lined plate. Wipe skillet clean with paper towels.
2. Place dough on lightly floured counter, divide into two-thirds and one-third (one 22-ounce piece and one 10-ounce piece). Press and roll larger piece of dough (keeping remaining dough covered with greased plastic wrap) into 16-inch round. Loosely roll dough around rolling pin and gently unroll it onto now-empty skillet, letting excess dough hang over edge. Ease dough into skillet by gently lifting and supporting edge of dough with your hand while pressing into skillet bottom and corners with your other hand. Some dough will overhang edge of skillet; leave in place.
3. Combine meat mixture, ricotta, basil, and pepper in bowl. Sprinkle 2 cups mozzarella over surface of dough. Dollop meat mixture over mozzarella and press into even layer. Spread sauce over top, then sprinkle with remaining 2 cups mozzarella.
4. Brush overhanging dough of bottom crust with egg wash. Press and roll remaining dough into 14-inch circle, then loosely roll dough around rolling pin and gently unroll it over filling. Trim overhanging dough to 1/2 inch beyond edge of skillet. Pinch edges of top and bottom crusts firmly together. Roll overhang to be flush with edge of skillet, then crimp with tines of fork.
5. Brush top of calzone with egg wash and sprinkle with sesame seeds, if using. Using paring knife, cut eight 1-inch vents in top of dough in circular pattern. Transfer skillet to oven and bake until crust is golden brown, about 30 minutes, rotating skillet halfway through baking.
6. Using potholders, transfer skillet to wire rack and let calzone cool for 30 minutes. Being careful of hot skillet handle, slide calzone onto cutting board using spatula and slice into wedges. Serve.