Easy Homemade Pizza Calzones • The Prairie Homestead
Instructions. Preheat oven to 350. Roll out pizza dough on a baking sheet. In the center of the dough, spread sauce, cheese, then desired toppings. Cut 1″ strips all the way down each long side of dough from the edge of the filling to the outer edge of the dough to weave with.
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Fold dough over the tops and pinch together the seams. Using a very sharp knife, cut three one inch slits in the tops to allow the steam to escape. If you have holes, patch them using excess dough from corners. Whisk egg yolk with a sprinkle of water and brush over the tops. Sprinkle with additional Italian seasoning.
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1. Cool It Down: Let the calzone cool completely to room temperature. This will prevent condensation from forming inside the freezer bag. 2. Wrap It Tightly: Wrap the calzone in a layer of plastic wrap followed by a layer of aluminum foil. This double layer will protect it from freezer burn. 3.
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Transfer partially frozen calzones to a freezer bag and freeze for up to 3 months. Bake from frozen at 400 degrees for 30-45 minute, or until warmed through and golden. Air Fryer Calzones: Spray the pan and place 2-3 calzones in a single layer. Cook for 5-6 minutes, then flip, and cook for 2-3 more minutes.
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1 Answer. Sorted by: 4. 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).
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On a lightly floured surface roll out each ball of dough into a 9 inch circle. Spread about 1/2 to 2/3rd cup of filling into the bottom half of each round, leaving a 1 inch border. Fold the top half over the filling, and press the edges to seal. Cut a few slits into the top of the dough.
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In a large bowl, whisk flour, yeast, salt, and sugar together. Add warm water and oil. Using an electric mixer or stand mixer with the dough hook, mix on low until ingredients are well incorporated. Increase speed to medium and continue mixing until dough forms into a ball (about 8-10 minutes).
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Freezer Pizza Calzones Recipe. These pizza freezer calzones are super easy to make and I really love the fact that you can freeze them! I recommend making a few at a time so that you can freeze the extras, and then cook up one or two for dinner. Honestly, these pizza calzones are kind of like big, fancy, homemade pizza pops.
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Top each piece of dough with spinach, onions, mushrooms, chicken, and feta cheese. Fold dough over filling to create a half-circle. Pinch the edges of each circle to seal closed. Place on a greased baking sheet and brush with olive oil. Bake the calzones for approximately 12-15 minutes, or until golden brown.
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Alternatively, freeze unbaked calzones in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag and freeze for up to 3 months. To cook calzones from frozen, bake at 400°F for 30 minutes or until the filling reaches 160°F. Using a stand mixer: You can also make the dough using a stand mixer fitted with the dough hook.
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Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges. Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone.
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Here are the simple steps to freeze calzones: Step 1: Choose Freshly Baked Calzones. Step 2: Allow Calzones to Cool. Step 3: Wrap each Calzones Individually. Step 4: Place Calzones in a Freezer-Safe Container. Step 5: Label and Date the Container. Step 6: Freeze the Calzones. Step 7: Reheat Frozen Calzones.
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The following easy steps guide you through the process of freezing calzones: Allow the calzones to completely cool to room temperature. Wrap each calzones individually in high-quality plastic wrap. Now wrap each plastic wrapped calzones in aluminum foil. (This will doubly ensure that the calzone will be protected from air and thus freezer burn.
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Storing and Freezing Instructions. How to store: Once cooled, wrap the calzones in plastic cling wrap or in an airtight container. Store in the refrigerator for up to 4 days. How to freeze: Once cooled, wrap the calzones in plastic cling wrap or place in a freezer bag. Store in the freezer for up to 2 months.
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Line two sheet pans with parchment paper (or foil). Make Filling: In a medium bowl, combine ricotta, Parmesan, mozzarella, 2 eggs, parsley, Italian seasoning, salt, pepper. Set aside. Roll Out Dough: Dust flour on a clean surface to work with the dough on. Divide the dough ball into 8 equal pieces.
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This helps the edges stay together better. Using a sharp knife, make a couple of little slits in the top of the dough, spray the top lightly with cooking spray, or brush with egg wash. Then bake at 350 degrees for about 25 minutes, or until the tops and bottoms of the calzones are golden browns.