How to properly freeze calzones

In an attempt to streamline my weeknights I plan on baking several mini calzones and freezing them for later. How would I go about this without ruining the crust? Should I bake them before I freeze them?

Best Answer

I have never had a problem freezing pastries and other dough dishes (inc. pot pies) in foil and saran wrap, however the trick is in reheating. If you are willing to give them another 3-6 mins at ~450 degrees F you should have a nice crispy crust (especially if you have an oven stone and flip the calzone* half way through).

*Assuming you make flat calzones rather than rolls, either way it's good stuff

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Quick Answer about "How to properly freeze calzones"

Eat or Freeze Calzones: Allow to cool a few minutes before eating so you don't burn your mouth. Slip the parchment off the parchment-wrapped calzones. Let leftover calzones cool completely, then wrap each individual calzone tightly in plastic wrap. Transfer to a plastic freezer bag and freeze.

Can you freeze unbaked calzone?

Transfer to a plastic freezer bag and freeze. Thaw the calzone for a few hours in the fridge, or extend the cooking time to reheat from frozen. If you put one in your lunch bag in the morning, it will be thawed enough by lunchtime.

How do you defrost a frozen calzone?

As stated above, you can simply pop the frozen calzone into the oven for around 30 minutes, without worrying about having to thaw it before. However, when using the skillet, you will need to thaw the calzone through before reheating. The safest way to do this is to leave it to thaw in the fridge overnight.

How do you keep calzones from getting soggy?

1) Preheat the oven to 400-degrees AND preheat the pan or pizza stone. This helps the bottom of the calzone get crisp enough and not soggy.

How do you seal calzones?

How to fold and seal a calzone pizza

Fold the disc in half so the filling is enclosed.

Leave a gap in the filling so there is a clear edge.

Wet the bottom edge with water of milk so it makes a better seal.

Starting at one corner make the first fold, pressing fairly hard to seal.

Continue all the way around to the other end.

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Images: Aleksandar Pasaric, Francesco Ungaro, Ruvim Miksanskiy, Pixabay