Chopped Cheese Calzone
Chris Roberts brings us his take on a Chopped Cheese Calzone. Beefy, cheesy, oozy goodness, this recipe is next-level indulgence.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- 25 minutes + dough prep
Ingredients
- Makes
- 3 calzones
Equipment Needed
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Instructions
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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.
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!
