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Jan 10, 2006 12:24 PM

Making pizzas and calzones to freeze

  • t

Has anyone successfully made pizzas and calzones to freeze? Would you fully bake them then freeze or assemble and freeze without baking? How about re-heating? Covered in foil or directly on a baking sheet? What oven temperature?

What are your favorite fillings for calzones? They need to hold well in the freezer so I suppose they can't be too runny.

I am participating in a food co-op and will need to make enough to feed eight families. Some others are already making soups, casseroles, pasta dishes so I thought pizzas will be something different. Thank you for all your help.

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  1. i freeze calzones on a regular basis. how i do it depends on how i intend to use them. if i'm making them to take for lunch, i bake completely, then wrap in foil to reheat in the oven at work. if i'm going to eat them at home, then i take them out just as they start to turn golden. when i'm ready to use them, i preheat the oven w/ the pizza stones in it, and put the calzone on the hot stone to crisp up and turn golden.

    my favorite filling is kind of a "kitchen sink" approach. i chop up into 1/4"-1/2" pieces whatever lunch meats & cheeses i have on hand. throw in roasted red peppers, coarsely chopped tomatoes, and any other vegetables that i have on hand that go well. add some grated parmesan/romano. pepper & fresh herbs, if handy. an egg to help bind it. these are the kind i make to take to work/hiking/camping/etc as they're not too goopy. it's also a nice way to use up the odds & ends in the frig.

    1. p
      Pâté chinois

      My favourite calzone fillig is sautéed garlic and onions, spinach, ricotta, walnuts and nutmeg.

      I usually bake them until they are just underdone, let cool, wrap and freeze. I reheat either in my toaster oven or in the oven, on the pizza stone, until the calzone is golden. Baking it completely at first would burn the dough when reheating.

      Link: http://www.patechinoisco.blogspot.com