1 10 oz. package refrigerated pizza dough
1 1/2 lb flank steak or deli roast beef, thinly sliced
1 C provolone or American cheese, grated
1 C mozzarella cheese, grated
3/4 C white onion, finely chopped
2 Tbsp fresh parsley, chopped
1 Tbsp olive oil (optional)
kosher salt and freshly ground pepper, to taste
marinara sauce, garnish
sliced mushrooms and green peppers (optional)
Preheat oven to 400 F degrees. Lightly grease a rimmed baking sheet with non-stick spray or olive oil.
Heat a pan or skillet, over medium-high heat, and brown meat on all sides. Set aside.
In the same pan, sauté onions (and mushrooms and peppers, if using) until softened and translucent. 6-8 minutes. Once cooked, remove from heat and set aside.
Gently roll dough into a large circle and transfer to baking sheet. Note: it’s okay if the dough doesn’t fit in/on baking sheet, as it will be folded in half.
Sprinkle majority of the cheeses evenly over half of the dough, making sure to leave a 1/2-inch border around the edge.
Spread steak over the cheese and season with salt and pepper. Top with onions (and mushrooms/peppers).
Spread remaining cheese over the meat and vegetables.
Fold the uncovered half of dough over all the toppings and use your fingers to firmly press and seal the edges together.
Use a fork to poke holes in the top of calzone, creating a place for the steam to escape.
Brush the top of calzone with remaining olive oil and sprinkle with parsley.
Bake for 19-22 minutes, or until golden brown.