6

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?

1 Answer 1

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).

*Assuming you make flat calzones rather than rolls, either way it's good stuff

6
  • 1
    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, 2010 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, 2010 at 19:52
  • 1
    @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, 2010 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, 2010 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, 2010 at 15:01

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.