YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“If you’re craving something cheesy, smoky, and full of flavor, this BBQ chicken calzone hits every mark. Grilled chicken, gooey cheese, red onion, sweet pineapple, and tangy BBQ sauce come together inside golden pizza dough, all kissed by wood fire in the Yoder pizza oven. It’s weeknight comfort meets backyard gourmet — and perfect for family dinners, date night, or feeding a crowd.”
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Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 1 batch pizza dough (homemade or store-bought)
- 1–1.5 cups grilled chicken, chopped
- 1/4 red onion, thinly sliced
- 1/2 cup pineapple chunks
- 1/2 cup your favorite BBQ sauce
- 1 1/2 cups shredded mozzarella
- 1/2 cup smoked cheddar (optional)
- 2–3 slices cooked bacon, chopped (optional)
- 1 fresh jalapeño, thinly sliced (optional)
- 1 tbsp butter, melted
- 1/2 tsp garlic powder
- Flour for dusting
INSTRUCTIONS
1. Preheat the Yoder: Set your Yoder YS640 to 650°F with the wood-fired pizza oven attachment in place. Preheat the stone for 30–45 minutes for even cooking.
2. Roll Out the Dough: Lightly flour your surface. Roll your dough into an oval or round about 1/4 inch thick. Don’t go too thick — we want it crispy and airy.
3. Assemble the Filling: On one half of the dough, layer BBQ sauce, mozzarella, grilled chicken, red onion, pineapple, and any extras like jalapeño or bacon. Top with smoked cheddar if using.
4. Fold and Seal: Fold the dough over the filling and press the edges together. Crimp or fold tightly to seal. Cut 1–2 slits on top to allow steam to escape.
5. Brush and Bake: Mix melted butter with garlic powder and brush over the calzone. Slide it into the pizza oven and rotate every 2–3 minutes. Bake for 6–9 minutes, or until golden brown and bubbling.
6. Rest and Serve: Let the calzone rest 5 minutes. Slice and serve with extra BBQ sauce or ranch on the side for dipping.
Pro Tip: Use smoked chicken for extra depth, or finish the crust with a sprinkle of Parmesan before baking for that pizzeria finish.
“If you’re craving something cheesy, smoky, and full of flavor, this BBQ chicken calzone hits every mark. Grilled chicken, gooey cheese, red onion, sweet pineapple, and tangy BBQ sauce come together inside golden pizza dough, all kissed by wood fire in the Yoder pizza oven. It’s weeknight comfort meets backyard gourmet — and perfect for family dinners, date night, or feeding a crowd.”
—
Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 1 batch pizza dough (homemade or store-bought)
- 1–1.5 cups grilled chicken, chopped
- 1/4 red onion, thinly sliced
- 1/2 cup pineapple chunks
- 1/2 cup your favorite BBQ sauce
- 1 1/2 cups shredded mozzarella
- 1/2 cup smoked cheddar (optional)
- 2–3 slices cooked bacon, chopped (optional)
- 1 fresh jalapeño, thinly sliced (optional)
- 1 tbsp butter, melted
- 1/2 tsp garlic powder
- Flour for dusting
INSTRUCTIONS
1. Preheat the Yoder: Set your Yoder YS640 to 650°F with the wood-fired pizza oven attachment in place. Preheat the stone for 30–45 minutes for even cooking.
2. Roll Out the Dough: Lightly flour your surface. Roll your dough into an oval or round about 1/4 inch thick. Don’t go too thick — we want it crispy and airy.
3. Assemble the Filling: On one half of the dough, layer BBQ sauce, mozzarella, grilled chicken, red onion, pineapple, and any extras like jalapeño or bacon. Top with smoked cheddar if using.
4. Fold and Seal: Fold the dough over the filling and press the edges together. Crimp or fold tightly to seal. Cut 1–2 slits on top to allow steam to escape.
5. Brush and Bake: Mix melted butter with garlic powder and brush over the calzone. Slide it into the pizza oven and rotate every 2–3 minutes. Bake for 6–9 minutes, or until golden brown and bubbling.
6. Rest and Serve: Let the calzone rest 5 minutes. Slice and serve with extra BBQ sauce or ranch on the side for dipping.
Pro Tip: Use smoked chicken for extra depth, or finish the crust with a sprinkle of Parmesan before baking for that pizzeria finish.
