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Baked Meat Lover’s Calzone with Smoked Marinara

Difficulty 3/5
|
Prep time 90 mins

Cook time 60 mins
|
Serves 2-4

Hardwood Pecan

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.

Ingredients

Smoked Marinara

1 (28 oz) can WHOLE PEELED TOMATOES

1 medium YELLOW ONION, PEELED & SPLIT IN HALF

1 tbsp EXTRA-VIRGIN OLIVE OIL

1 tbsp UNSALTED BUTTER

2 cloves GARLIC, GRATED OR FINELY MINCED

1 tsp DRIED OREGANO

PINCH RED PEPPER FLAKES

KOSHER SALT

2 SPRIGS FRESH BASIL WITH LEAVES ATTACHED

1 tsp SUGAR

PIZZA DOUGH

4 1/2 cups BREAD FLOUR, PLUS MORE FOR DUSTING

1 1/2 tbsp SUGAR

2 tsp INSTANT YEAST

3 Tbsp EXTRA-VIRGIN OLIVE OIL

15 oz LUKEWARM WATER

Calzone Filling

1 lb MOZZARELLA

8 oz SLICED PEPPERONI

8 oz CANADIAN BACON, DICED

8 oz ITALIAN SAUSAGE, COOKED AND CRUMBLED

4 oz PARMESAN CHEESE

Preparation

When ready to cook, start the Traeger according to grill instructions. Set the temperature to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill).

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.

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.

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.

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.

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.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

For the Calzone: Turn single dough ball out onto lightly flour surface. Gently press out dough into an 8-inch circle and transfer to a parchment lined sheet tray.

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

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.

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

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