4 ratings

Campfire Grilled S’more Calzones

A pastry filled with melting chocolate and molten s’mores is the most fabulous summer dessert

Up your s’mores games by grilling this marshmallow- and chocolate-filled calzones and serving them with a scoop of vanilla ice cream.

This recipe is courtesy of Half Baked Harvest.


For the dough:

  • 1 Cup warm water
  • 2 Tablespoons honey
  • 2 1/4 Teaspoons active dry yeast
  • 2 Cups white whole-wheat flour
  • 1 Cup all-purpose flour
  • 1 Teaspoon ground cinnamon
  • 1 Tablespoon olive oil
  • 1/2 Teaspoon salt

For the s’mores:

  • 2-4 milk chocolate bars
  • 10 marshmallows
  • 2 Tablespoons melted butter
  • Finely crushed graham crackers, for dusting
  • Vanilla ice cream, for serving


For the dough:

Combine the water, honey, and yeast in a large bowl. Mix, and let sit for 10 minutes until foamy. Add in 1 ½ cups whole-wheat flour, the all-purpose flour, cinnamon, olive oil, and salt. Stir to combine with a spoon until the dough comes together but is still sticky.

Place the dough on a floured surface, and knead it into a ball. If the dough is too sticky to work with, add in the remaining ½ cup whole-wheat flour. 

Rub the bowl with olive oil, place the dough inside, and turn it so it’s coated in olive oil. Cover with a towel and leave to rise in a warm place for 1 hour.

For the s’mores:

Divide the dough into 10 equal size balls. Divide each ball in 2, and roll them into 3 ½ inch circles. Add two pieces of chocolate to 1 dough round. Flatten one marshmallow and place it on top of the chocolate. If desired, place another piece of chocolate on top. Place the top round of dough over the filling, and crimp the edges of both circles together to seal the dough.

Preheat the grill to medium high heat. Brush both sides of the calzone with melted butter. Place on the grill and cook for 2-3 minutes per side. Serve warm, dusted with graham cracker crumbs, and served with ice cream.