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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?

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up vote 3 down vote accepted

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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Actually I was just rethinking this and you might have equally good luck not pre-baking them. Unless you are set on using a microwave or taster oven, the difference of baking. Not counting prep, it would be minimal; whether you bake for ~5 or ~15 minutes, it probably takes longer to preheat the oven. – mfg Sep 14 '10 at 14:45
Generally I do plan on baking them, but in the case that I bring one to work (and microwave it for lunch), would I have to bake them in advance for any length of time? – Dorrene Sep 14 '10 at 19:52
@dorrene In that case I would probably bake some and not bake some; bring the baked batch to work, let thaw in the fridge overnight and morning, and microwave. (*Taster oven=toaster oven) – mfg Sep 15 '10 at 12:44
Yeah, that sounds pretty simple. I wasn't sure if I only had to bake them halfway first or bake them all the way. Thanks! – Dorrene Sep 15 '10 at 14:54
Also, my computer at work is not letting me mark this as answered, I'll try again when I get home. – Dorrene Sep 15 '10 at 15:01

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