Cast-Iron Skillet Calzone

Name: Cast-Iron Skillet Calzone
Yield: Serves 8
Ingredients: 2 teaspoons, extra-virgin olive oil; 1 pound (454 grams) sweet or, hot Italian sausage, casings removed; 4 ounces (113 grams) thinly sliced, pepperoni, quartered; 2 , garlic cloves, minced; 2 (1 pounds; 454 grams) balls, pizza dough, room temperature; 1 pound (454 grams), mozzarella cheese, shredded (4 cups); 8 ounces (227 grams/1 cup) whole-milk, ricotta cheese; 2 tablespoons, chopped fresh basil; 1 teaspoon, pepper; 1 cup, low-sodium marinara sauce, plus extra for serving; 1 , large egg, lightly beaten with 2 tablespoons water; 2 teaspoons, toasted sesame seeds

Desserts or Baked Goods
Savory Pies & Tarts

By Russell Selander ･ Appears in Cook's Country December/January 2017

Handheld calzones are great. But we wanted something bigger.

SERVES 8

TIME 1½ hours, plus 30 minutes cooling

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