Philly Cheesesteak Calzone


  1. Heat pizza oven to 485-525 degrees F, depending on oven.
  2. Slack dough to a pliable consistency. Using the West Creek Craft Beer Cheese Dip as you would pizza sauce, coat dough on one half, leaving a ½ ring around the edge. Arrange Roma Philly Beef, onion, and all peppers on half the crust. Add crushed red pepper if desired. Sprinkle Bacio Cheese over all toppings, then fold over in a half moon and seal the edges by crimping.
  3. Brush exterior of calzone with egg wash and and bake until lightly golden, crisp and bubbly.
  4. Brush with buttery flavored oil and sprinkle with grated parmesan as it comes out of the oven.
  5. Serve with additional West Creek Craft Beer Cheese for dipping and a cold pint of your favorite craft beer!


  • 1 ea Roma® 12” Sheeted Dough
  • 6 fl oz West Creek® Craft Beer Cheese Dip, hot, plus more for service
  • 3 4 oz Roma® Beef, Philly, sliced, 10% mar, cooked and seasoned
  • 4 oz Bacio® Mozzarella LMWM Shred Premium
  • 3 oz Peak Fresh Produce® Onion(s), Yellow, julienned and sautéed
  • 3 oz Peak Fresh Produce Green Peppers, julienned and sautéed
  • 1/4 cup Roma® Red & Green Pepper Strips
  • pinch Magellan® Crushed Red Pepper, optional
  • 1 oz Brilliance Butter Flavored Oil
  • 2 tbsp Assoluti® Parmesan style cheese