What do you do with a failed pizza? Make calzone of course! This All-American Cheeseburger Calzone recipe came out of a bad batch of pizza dough that tore all over my Ooni pizza stone. But, it turned out SO delicious that this flavor combination is now done on the regular in my household. Like, totally try it tonight! It’s a burger and a pizza rolled into one delicious mix of a dinner.
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All-American Cheeseburger Calzone
A pizza burger is pretty much what this All-American Cheeseburger Calzone is and it’s completely and utterly, absolutely delicious! With just two extra pizza topping ingredients, it’s easy to make and one of my favorite things to do with leftover brisket.
- Total Time: 7 mins
- Yield: Serves 1
Ingredients
1 x pizza dough
2 tbsp pizza sauce
1 cup shredded pizza cheese
1/2 cup diced smoked brisket
15 pickle slices
Mayonnaise to swirl
Instructions
Preheat your Ooni pizza oven, or regular oven to a slightly lower then you would normally cook pizza temperature.
Stretch out your pizza dough, spread pizza sauce over the top, sprinkle cheese evenly over base, then top with diced smoked brisket, and sliced pickles. Then swirl mayonnaise to finish.
Before cooking your pizza, fold one half over the other and pinch the edges shut, being careful not to tear your pizza dough.
Load onto your Ooni pizza peel and cook just like you would a regular pizza, turning as needed so that it cooks evenly on all sides.
Remove, slice, and serve.
Notes
Note that your calzone will take a little longer than a regular pizza to cook so that the cheese melts inside and the brisket heats through.
- Prep Time: 5 mins
- Cook Time: 2 mins
- Category: Pizza
- Method: Pizza Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 calzone
- Calories: 680
- Sugar: 7.8g
- Sodium: 2634mg
- Fat: 42.7g
- Saturated Fat: 12.2g
- Unsaturated Fat: 30.5g
- Carbohydrates: 50.7g
- Fiber: 6.6g
- Protein: 24.7g
- Cholesterol: 69mg
Kate Brown is the founder of Burning Brisket, where she shares hands-on smoker reviews, barbecue gear guides, and practical tips for backyard BBQ. She has cooked extensively on charcoal, pellet, electric, and kamado smokers, using real-world experience to help beginners choose the right equipment and make better barbecue at home. Her focus is honest, straightforward advice that makes smoking and grilling easier without unnecessary complexity.
