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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.