Guest Post: Reader Kristi shares her Calzone recipe used with her freezer meals.
CALZONE CRUST
Ingredients:
2-1/2 – 3 cups all-purpose flour
1 package active dry yeast
1 teaspoon salt
1 cup warm water (115*-120*)
2 tablespoons cooking oil
1 teaspoon dried oregano (optional)
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Directions:
- In a large mixer bowl combine 1-1/4 cups of the flour, the yeast, and salt. Add warm water and oil. Beat at low speed of electric mixer (I just have a hand mixer and it works fine) for 30 seconds, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Knead in enough remaining flour (and oregano, if using) to make a moderately stiff dough that is smooth and elastic, about 6-8 minutes. I do this in the mixing bowl but you can turn it out and knead it on a lightly floured counter or board.
- Cover and let rest for 10 minutes. Turn the dough out onto a floured surface, divide it into 4, 6, or 8 portions (depending on whether you want big, medium, or small ones) and roll them out into circles or oval shapes ~1/2 inch thick. Place filling on one half of the dough and with wet fingers, dampen the edge of the dough around the filling where the top and bottom will meet to make a good seal. Fold the top over and press down, then use a fork to make the final seam. Brush the top with either olive oil or an egg white, sprinkle with coarse salt and cut 3 slits in the top with scissors or shears.
- Bake in a preheated 350* oven for 20-25 minutes. They should be golden on the top and bottom.
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WHITE FILLING
Ingredients:
1 15-oz. container ricotta cheese
8 oz. mozzarella cheese
1/2 cup parmesan cheese, grated or shredded
1/2 cup finely chopped white onion
1-2 cloves garlic, minced
1 large egg yolk
1 teaspoon dried oregano (more to taste)
1/4 teaspoon table salt
1/2 teaspoon ground black pepper
Mix everything and divide by how many dough circles you have.
RED FILLING
amounts are based on personal preference
store bought marinara or pizza sauce
pepperoni, cut into little chunks
white onion, finely chopped
mozzarella cheese, shredded
Spread sauce on 1/2 of the dough, leaving an edge to seal. Then layer toppings like you would on a regular pizza.
Tips for success
- The dough will be a little sticky when you start to roll it so don’t be afraid to add flour to manage it, it’s a very forgiving recipe . You should have a dry enough piece of dough that it won’t stick to the roller or the board.
- They turn out best if baked on a silicone liner or a pizza stone
- Check them while cooking to make sure the vent holes aren’t plugged with melted cheese. If they are, just scrape it off and poke the knife back down in the vent to clear it for the steam. If they get plugged, it can pull the seams apart or make a big air pocket and they don’t freeze as well.
- For freezing – cool in the fridge then wrap each calzone in plastic and store all of them in a large freezer bag
- Freeze any leftover marinara or pizza sauce from the Red recipe in the mini muffin tins to use for dipping these in later
- I make two of the dough recipes, then divide them into 6 pieces each for 10 calzones and a few bread sticks
- The freshness of your dried oregano will make a difference in your recipe. I get mine in bulk and it’s a lot more fragrant and only cost 12 cents for 3 tablespoons.
To reheat
- Thaw overnight in the fridge (optional)
- Remove plastic and microwave 1 minute on high if frozen or 35 seconds if thawed
- Toast in the oven or toaster to dry out the crust at 350* for 5-8 minutes
Check out the full post with Kristi’s freezer meal tips & tricks, along with pictures of her freezer full of meals!
{ 3 comments }
What a great freezer recipe! I love it!
What a great idea! I am always looking for fun, easy to make meals that are great now and much later. Never thought to freeze calzones, I can’t wait to try it!!
one day Ill have a chest freezer that I can fill with frugal delicious foods like this … we love calzones in our house!!!