1. Make the Dough:

1. Dissolve yeast and sugar in warm water; let sit 5–10 minutes.
2. Mix flour and salt in a large bowl. Add yeast mixture and olive oil.
3. Knead for 8–10 minutes until smooth and elastic.
4. Cover and let rise 1–2 hours until doubled in size.

2. Smoke the Meatballs:

1. Preheat your YS640S smoker to 225°F using Pizza Blend Pellets.
2. In a bowl, mix ground beef, breadcrumbs, Parmesan, garlic, red onion, parsley, basil, eggs, salt, and pepper; mix until just combined.
3. Form 1–1.5 inch meatballs and place in smoker.
4. Smoke 1–1.5 hours until internal temperature reaches 160°F.

3. Smoke the Marinara Sauce:

1. Combine crushed tomatoes, garlic, onion, olive oil, and seasonings in a cast-iron pan.
2. Place in smoker at 225°F for 45–60 minutes for deep smoky flavor.
3. Blend lightly, if desired, for smooth consistency.

4. Assemble the Calzones:

1. Preheat Pizza Oven Attachment to 500°F.
2. Roll dough into 8-inch circles.
3. Spread 2–3 tablespoons of smoked marinara on half of each circle.
4. Add smoked meatballs, roasted garlic, mozzarella, and Parmesan.
5. Fold dough over and crimp edges with a fork.

5. Cook the Calzones:

1. Slide calzones into the pizza oven using a pizza peel.
2. Bake 12–15 minutes until golden brown and cheese is bubbly.
3. Optional: brush with olive oil and sprinkle with fresh basil and Parmesan.

6. Serve & Enjoy:

• Let cool slightly before slicing. Serve with extra smoked marinara on the side.

Tips for Yoder Smokers:

• Pizza Blend Pellets give the perfect smoky flavor that complement both the meatballs and the sauce.
• Smoking the meatballs before baking in the calzone locks in flavor and prevents them from overcooking.
• Roasted garlic adds sweetness and depth, balancing the savory meatballs.