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Baked Meat Lover's Calzone with Smoked Marinara

Baked Meat Lover's Calzone with Smoked Marinara

By Traeger Kitchen

Meat lovers rejoice! Traeger’s meat lovers calzone features pepperoni, Canadian bacon and Italian sausage wrapped up in a homemade pizza dough with fresh marinara sauce and mozzarella. This calzone will have you singing that’s amore with each and every bite.

Prep Time

1 Days

Cook Time

2 Hrs
30 Min

Pellets

Pecan

Ingredients

Number of People Serving

2

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Units of Measurement:
main
1 (28 oz) can whole peeled tomatoes
1 Yellow Onion, Peeled and Split in Half
2 Clove garlic, minced
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 Teaspoon dried oregano
Pinch red pepper flakes
To Taste salt
5 1/2 Teaspoon sugar
2 Sprig Basil, With Leaves Attached
4 1/2 Cup flour
2 Tablespoon Instant Yeast
3 Tablespoon extra-virgin olive oil
15 Ounce Water, Lukewarm
1 Pound shredded mozzarella cheese
8 Ounce Pepperoni, sliced
8 Ounce Canadian bacon, diced
8 Ounce Italian Sausage, cooked
4 Ounce Parmesan cheese, grated
As Needed egg wash (1 egg plus 1 tablespoon water, milk or cream)

Step

  • 1

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. For the Smoked Marinara: Spread tomatoes, onion, and garlic out on a sheet tray and smoke for 30-45 minutes. Remove sheet tray from grill and transfer contents to a medium sauce pan with olive oil, butter, and oregano. Stir to combine. Add red pepper flakes, a large pinch of salt, basil, and sugar. Bring to a simmer then reduce heat to lowest setting.

    180 ˚F / 82 ˚C

    00:45

    Super Smoke

  • 2

    Cook stirring occasionally, until reduced by half, about 60 minutes. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

  • 3

    For the Pizza Dough: Combine flour, sugar, salt, and yeast in food processor. Pulse 3 to 4 times until incorporated evenly. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

  • 4

    Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Divide dough into three even parts and place each into a 1 gallon zip top bag. Place in refrigerator and allow to rise at least one day, and up to 5.

  • 5

    At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each ball in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

  • 6

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes. For the Calzone: Turn single dough ball out onto lightly flour surface. Gently press out dough into an 8” circle and transfer to a parchment lined sheet tray.

    350 ˚F / 177 ˚C

  • 7

    On half of each circle, spoon some of the smoked marinara sauce and top with cheese and toppings.

  • 8

    Moisten the edge of the dough with egg wash, then fold dough in half and seal edge by pressing with a fork. Lightly prick the top and brush with egg wash. Repeat process with remaining pizza dough and toppings.

  • 9

    Bake on the Traeger for 30-35 minutes or until golden brown. Serve with smoked marinara sauce. Enjoy!

    350 ˚F / 177 ˚C

    00:35

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