Bwyd Epic Chris

Calzone Wagyu Chopped Cheese

Intro: 'I learned how to make 'chopped cheese' from my new friend and the King of chopped cheese Sibs aka Wavy Savory, aka the owner of SMACKWICH in New York. Here's my twist on two New York Classics - I've combined chopped cheese with a pizza to make a calzone that's NEXT LEVEL!'


  • Wagyu beef patties x2
  • Salt
  • Cheese: Provolone, sliced American cheese, cheddar
  • Worcestershire sauce
  • Beef stock
  • Pizza dough
  • Tinned tomatoes
  • Spicy sauce
  • Burger sauce
  • Pickles
  • Onion


  1. First, I'll fry off the patties with a little bit of salt and start chopping it up in the pan. Take the pan off the heat once the meat is cooked.
  2. In with the cheese: provolone first, then the slices of American cheese which will go nice and gooey, finally add the cheddar for a salty taste.
  3. Add a splash of Worcestershire sauce, and then put back on the heat to cook.
  4. I'll deglaze with a tiny bit of beef stock, then let everything cool down before filling the calzone.
  5. For the dough, I'm using pizza dough from Sibs's shop, Smackwich.
  6. I'm stretching the dough out and putting enough cheesy beef filling inside, adding a little bit of tinned tomatoes and extra cheese before closing up the calzone.
  7. And into the oven it goes! I'm using my Gozney Roccbox for this, the calzone will cook fast. You can use an oven at it's highest temp.
  8. You'll need to keep an eye on it - If you see 'leopard spots', it's a sign that the dough has fermented well.
  9. Once it's ready, out of the oven, on the plate and dish up.
  10. With it I'll be having spicy sauce, burger sauce, pickles and onions. CHOP CHOP BABY!!
Can’t find what you’re looking for?