Chopped Cheese Calzone

Inspired by a trip to New York City, @flamebaster aka Chris Roberts, brings us his take on a Chopped Cheese Calzone. Beefy, cheesy, oozy goodness, this recipe is next-level indulgence.

Step 1:

Pre-heat the Gozney Dome to 400°C/750°F

Step 2:

Begin by placing the peppers in a cast-iron pan and charring / heating them in the Dome until they begin to blacken. Once cooked, remove the peppers from the Dome and the cast-iron, and put them to one side to cool down.

Step 3:

In the same pre-heated cast-iron, place in the beef mince patties, and then pop them into the Dome. Cook and flip until nearly cooked through, before chopping the patties with the back of a utensil. Add the spices of your choice to flavor the meat before placing back into the Dome to caramelize.

Step 4:

Grate or slice all the cheeses and place to one side. Remove the beef from the Dome, and de-glaze the pan with a small amount of beef stock and Worcestershire sauce.

Step 5:

Take the cooled, charred peppers and chop roughly. Add to the beef mix along with all of the cheese. Place back in the oven for a few minutes to help the cheese melt.

Step 6:

Remove the cast-iron from the Dome and place the mixture into a bowl to cool down.

Step 7:

Stretch out a dough ball and add a thin layer of tomato sauce before adding in the chopped cheese mixture. Finish the inside with cheese singles layered over the mixture.

Step 8:

Seal the calzone by folding in half and crimping the edges. Ensure to pierce the top of the calzone with a knife to allow the steam to escape. Take a floured peel, slide the calzone onto the peel, and launch into the oven at around 380°C/720°F.

Step 9:

Cook the calzone until it becomes golden brown all over, then remove from the oven. Serve with raw slices white onion, chopped pickles, burger sauce and hot sauce. Enjoy!