Cheesesteak Calzone

"Part of what makes the flavor of this calzone so great is the use of cheesesteak ingredients: Provolone, flank steak, and pre-grilled veggies. Wrap it all up with even more cheese, pop it in the oven, and you've got a seriously tasty lunch or dinner!!" Editor's note: I'm (FINALLY) baaaaaaaaaack. My computer (our internet) was down for SIX days. I missed writing, and hope you missed reading :)
(serves 4)

Coconut* oil cooking spray
1 10 oz. pkg refrigerated pizza dough
1&1/2 lbs. flank steak, thinly sliced
1 cup grated Provolone cheese
1 cup shredded* mozzarella
3/4 cup sweet* onion, finely diced
2 T. fresh flat-leaf* parsley, chopped
1 T. EVOO
Kosher salt
Freshly* ground black pepper
Sliced cremini mushrooms, sliced
Warm marinara sauce, for dipping

Preheat oven to 400. Lightly grease a rimmed baking sheet with the cooking spray. Heat a skillet or cast iron* pan on med.-high heat and brown meat on both sides. Set aside. In the same pan, sauté onions, and mushrooms until softened and translucent, 6-8 min. Set aside.
Gently roll dough out into a large circle and transfer to the prepared baking sheet. Sprinkle on most of the Provolone evenly over half of the dough, making sure to leave a 1/2" boarder. Spread steak over cheese and season with S&P. Then top with onions and mushrooms. Spread remaining Provolone over top. Fold the uncovered half of dough over topping and use your fingers to firmly press and seal edges together. Use a fork to poke some holes in the top of the calzone, allowing space for the steam to escape. Brush the top of the calzone with the remaining oil. Sprinkle with parsley and place in the oven. Bake for 19-22 min. or until golden brown. Remove, cut into 4, and serve with warm marinara sauce.

"There is always something to look forward to!!"

Love,

Chef Deb (Machete Milletti)