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?
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