Recipe for Calzones Freezer Meal


  • For Dough:
  • 21/2 – 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)
  • For Cheesy Filling:
  • 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
  • 12 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
  • For Sauce:
  • store bought marinara or pizza sauce (or your favorite homemade sauce)
  • pepperoni, cut into little chunks
  • white onion, finely chopped
  • mozzarella cheese, shredded


  1. In a large mixer bowl combine 1-1/4 cups of the flour, the yeast, and salt.  Add warm water and oil.
  2. 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.
  3. Stir in as much remaining flour as you can mix in with a spoon.
  4. 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.
  5. Cover and let rest for 10 minutes.
  6. 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.
  7. 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.
  8. Fold the top over and press down, then use a fork to make the final seam.
  9. 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.
  10. Bake in a preheated 350* oven for 20-25 minutes.  They should be golden on the top and bottom.