Steps

• 1

  When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 2

  Make the Smoked Marinara. On a sheet tray, spread out the tomatoes, onion, and garlic. Place the sheet tray directly on the grill grates. Close the lid and smoke for 30-45 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

  Ingredients

  • 1 Can (28 oz) whole peeled tomatoes

  • 1 Medium yellow onion, halved

  • 2 Clove garlic, finely minced

• 3

  Remove the sheet tray from the grill and transfer the contents to a medium saucepan with olive oil, butter, and oregano. Stir to combine. Add the 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.

  Ingredients

  • 1 Tablespoon extra-virgin olive oil

  • 1 Tablespoon unsalted butter

  • 1 Teaspoon dried oregano

  • Pinch red pepper flakes

  • As Needed kosher salt

  • 2 Sprig Fresh basil with leaves attached

  • 1 Teaspoon Sugar

• 4

  Discard the 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.

• 5

  Make the Pizza Dough. In a food processor, combine the flour, sugar, salt, and yeast. Pulse 3-4 times until incorporated evenly. Add the olive oil and water. Run the food processor until the mixture forms into a ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

  Ingredients

  • 4 1/2 Cup Bread flour, plus more for dusting

  • 4 1/2 Teaspoon Sugar

  • 1 Tablespoon Salt

  • 2 Teaspoon instant yeast

  • 3 Tablespoon extra-virgin olive oil

  • 15 Ounce lukewarm water

• 6

  Transfer the dough ball to a lightly floured surface and knead once or twice by hand until a 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.

• 7

  At least two hours before baking, remove the dough from the refrigerator and shape into balls by gathering the 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.

• 8

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 9

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

• 10

  On half of each circle, spoon some of the smoked marinara sauce and top with mozzarella cheese, pepperoni, bacon, sausage, and Parmesan.

  Ingredients

  • 1 Pound grated mozzarella cheese

  • 8 Ounce Pepperoni, sliced

  • 8 Ounce Canadian bacon, diced

  • 8 Ounce Italian sausage, cooked and crumbled

  • 4 Ounce Parmesan cheese, grated

• 11

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

  Ingredients

  • 1 Whole egg, for egg wash

• 12

  Places the sheet tray with the calzones directly on the grill grates. Close the lid, and cook for 30-35 minutes, or until golden brown.

  350 ˚F / 177 ˚C

• 13

  Remove the calzones from the grill. Serve with smoked marinara sauce. Enjoy!