Ingredients
- ½ pound lean ground beef
- ½ cup turkey pepperoni slices, halved
- ½ medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon Italian seasoning
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 1 (13.8-ounce) can refrigerated pizza crust dough
- 1 cup shredded reduced-fat mozzarella cheese
- 1 cup marinara sauce, warmed
Instructions
Serves: 4 to 6
Method: Indirect baking
- Set the EGG for indirect cooking at 450°F/232°C.
- Cook beef, pepperoni, onion, and garlic on the Half Moon Cast Iron Griddle or Dutch Oven, stirring until beef crumbles and is no longer pink. Add Italian seasoning, salt, and pepper; drain and remove from heat.
- Divide dough evenly into 4 pieces; pat each dough piece into a square. Spoon beef mixture evenly onto each square, leaving a ½-inch border; top evenly with cheese.
- Fold dough over filling until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place on a lightly greased baking sheet coated with cooking spray.
- Place on Baking Stone and bake at 450°F/232°C for 10 to 12 minutes or until lightly browned. Serve topped with marinara sauce.
Cooking Tip: Lightly brush calzones with olive oil before placing in the EGG for a nice golden color and crisp texture. These calzones keep well in the fridge for leftovers, too.
