SKILLET CALZONE"A piping-hot Italian-style sandwich with easy preparation."
3/4 pound beef sirloin or flank steak
8 slices French bread, diagonally sliced, 1/2-inch thick
2 tablespoons grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 small green bell pepper, sliced
1 or 2 cloves garlic, finely chopped
1 (14 1/2 oz) can pizza sauce
1 (4 1/2 oz) jar sliced mushroom, drained
Parmesan cheese, shredded (optional)
Cut beef lengthwise into 2-inch strips; cut strips crosswise into 1/8-inch strips; cut strips crosswise into 1/8-inch slices.
Set oven control to broil.
Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with grated cheese.
Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown.
Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot.
Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture. Sprinkle with shredded cheese.
SPECIAL TOUCH: Sprinkle chopped fresh basil leaves over calzones for an added touch of color and flavor.
VARIATION:Use 1 pound of ground beef in place of the steak. Omit the oil, and cook ground beef, bell pepper and garlic until beef is brown. Drain before stirring in tomatoes, pizza sauce and mushrooms.
Makes 4 servings
Source: Recipe booklet: Easy Skillet Meals,
Betty Crocker Creative Recipes #162, May 2000