Chopped Cheese Calzone

by: Phylicia Burd

Steps

1. Pre-heat the Gozney Arc XL to 400°C/750°F

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

3. In the same pre-heated cast-iron, place in the beef mince patties, and then pop them into the oven. 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 oven to caramelize. 

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

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 oven and place the mixture into a bowl to cool down. 

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. 

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.

8. 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!

Source: Gozney