Best 2 Freezer Calzone Recipes

EASY CALZONES

Steps:

• Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• Preheat the oven to 400 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
• In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
• When the sausage is cool, stir it into the cheese mixture and set aside.
• When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
• Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
• Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

FREEZER CALZONE

Steps:

• Pour water into a large bowl and sprinkle yeast on top. Stir slightly to allow for quicker dissolving. Allow yeast to proof (grow and form bubbles) until a nice bed of bubbles has formed, 5 to 10 minutes. Meanwhile, mix together flour, salt, and pepper in a separate bowl. Add the flour mixture to the water and yeast. Stir to combine and gradually add the olive oil. Beat well for about 5 minutes. If dough is sticky, add a little extra flour. Dough should pull away from the sides of the bowl slightly. Knead dough either with a bread hook or by hand for about 5 more minutes. Butter top of dough and cover. Let rise in a warm place until double (about 30 minutes). When doubled, punch down and divide into 8 balls. Let balls rest for 5 minutes. Preheat oven to 400°F. Flatten ball of rested dough into a 6-inch circle. Let rest another 1-2 minutes. Place ½ to ¾ cup calzone filling on half of the circle. Fold the other half of dough over to cover filling, creating a filled half circle. Soak up any running tomato sauce with a paper towel. Clean and dry-as-possible edges around the half circle will help the dough pinch together securely. Pinch dough together, being careful to ensure no liquid will escape during baking. Transfer prepared calzones to a prepared baking sheet and bake for 15 to 20 minutes. Check often to avoid over-baking. Brush tops with butter after removing from oven. TIP: Any hard-crusted bread dough can be used. And if you're in a big hurry, a frozen roll dough works great as well! Baked calzones freeze well. Place cooled in a plastic zippered freezer bag or other freezer container. These can be stored up to 3 months. To reheat, let thaw in refrigerator. When ready to eat, wrap in foil and place in a 425°F oven for 10 minutes or so. These are also great cold in sack lunches!