Skillet Taco Calzone Pie Recipe - A calzone recipe with bold Mexican fillings, made in a skillet! This mash-up recipe is perfect for potlucks, family dinners, and parties!
Preheat the oven to 400 degrees F. Move the oven racks to make room for a large skillet on the low rack.
Place a 12-inch deep-dish cast iron skillet over medium heat. Add 1 tablespoon butter. Once melted, add the onions and peppers. Sauté for 2-3 minutes, then move the veggies to the sides of the skillet and add the ground beef. Break the beef into small pieces as it browns. Stir in the Old El Paso Taco Seasoning, and remove from heat.
Scoop the beef mixture onto a holding plate. Rinse out the skillet, and wipe it clean. Once cool, grease the skillet with the remaining butter.
Cut the pizza dough into two pieces, Divide it 60/40 so that one piece is slightly larger than the other. Roll the larger piece of dough out into a 16-inch circle. Drape the dough over the skillet, and gently lower into the edges. Be careful not to poke a hole in the dough.
Spread the black beans in the bottom of the skillet, followed by the corn. Cut the cream cheese into small cubes and sprinkle the cubes over the corn. Then spread the meat mixture over the top. Finally spread the shredded cheese over the meat.
Roll the smaller piece of dough out into a 14-inch circle. Drape the dough over the top of the pie. Roll the edges of the bottom dough up over the top piece of dough. Pinch to seal the edges as you work around the pie. Then gently cut 2-3 air vents in the top crust.
Whisk the egg in a small bowl and brush the egg over the top of the pie. Bake for 35-40 minutes, on the lower rack, until golden on top. Cut and serve warm, or at room temperature.