Ever open the fridge and realize dinner's not happening unless you pull off a miracle? That's where this freezer-friendly homemade calzones recipe saves the day. This is one of my favorite weekend prep recipes. You can make a big batch, tuck them into the freezer, and have a no-stress dinner ready to go when weeknights get busy.
Time: 1 hour 30 minutes | Serves: 8 | Difficulty: Easy
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They reheat beautifully and can be filled with whatever you're in the mood for, or let's be honest, whatever the kids will actually eat. I love a veggie-packed calzone to make myself feel a little healthier, while the rest of the family sticks to classic pepperoni or plain cheese. That's the beauty of calzones. You can customize them to fit your family perfectly.
Below I'll walk you through exactly how to make them, how to freeze them, and all my favorite filling ideas so you can stock your freezer with dinners you'll actually be excited to eat.
Why this Recipe Works
- Perfect for meal prep
- Freezer-friendly and reheats beautifully
- Customizable with whatever fillings you've got
- A hit with both kids and adults
- Ideal for quick lunches or busy weeknights
Ingredients You'll Need
Pizza dough: Two store-bought or homemade balls of pizza dough, here's my favorite homemade pizza dough recipe.
Pizza sauce or marinara: jarred is fine, Rao's marinara is a favorite at our house.
Mozzarella cheese: shredded whole milk mozzarella makes all the difference
Favorite fillings: pepperoni, cooked sausage, veggies, leftover chicken, etc. (see filling ideas below)
Egg wash: for that golden crust
Pro Tip: Egg wash seems like an unnecessary step, but it makes all the difference. Below you can see the difference when I decided to just used olive oil brush on top. It just made the calzone look dry.
How to Make Freezer Friendly Homemade Calzones
Split the dough into 4 pieces. Roll each into an 8-9 inch circle, making sure the dough is an even thickness, about ¼ inch.
Spoon a little sauce, cheese, and fillings onto one half of the dough. Leave about a 1-inch border around the edge so the calzone seals properly.
Fold the dough over the filling and pinch or crimp the edges tightly. Then, working from one end to the other, fold the bottom edge over the top in a twisting motion to seal it extra tight. If it's not well sealed, the filling will leak out in the oven.
Cut a small slit on top for venting. Brush with egg wash and sprinkle with grated parmesan or flaky sea salt, if desired.
Bake at 425°F for 20-25 minutes, until golden brown. Let cool completely before freezing.
Freezer Instructions
To Freeze
Baked Calzones
Let baked calzones cool completely. Wrap each in plastic wrap and then foil, or place in a freezer bag.
Unbaked Calzones
Place assembled calzones on a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer to a freezer bag or airtight container. Freeze for up to 3 months.
To Reheat
From Frozen Baked
Airfryer: 350 degrees for 20 - 25 minutes
Oven: Bake at 375°F for 25 - 30 minutes
Microwave: 2-3 minutes until heated through.
From Frozen Unbaked
Bake straight from frozen at 400°F for about 25 minutes until golden.
Tested & Tried Tips
Be sure to use an egg wash so the calzones get that golden, glossy finish. The calzone on the right was brushed with egg wash, while the one on the left was brushed with olive oil, which results in a more matte crust.
The order you roll, fill, and crimp the calzones also affects how fluffy they turn out. For the calzone on the left, I rolled out the dough, added the filling, and crimped it right away. For the calzone on the right, I rolled out all eight dough rounds first, then added the fillings and crimped them assembly-line style. Letting the dough rest slightly while working on the others allowed it to proof a bit, resulting in a noticeably fluffier crust. Both versions are delicious. This is just something to keep in mind depending on the calzone style you're going for.
Get the Recipe
Homemade Calzones
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
Description
This freezer-friendly calzone recipe is easy to make and perfect for meal prep. Customize each calzone with classic or veggie fillings for a family-friendly dinner that reheats beautifully.
Ingredients
- 2 (roughly 1-lb) portions of pizza dough, store-bought or homemade
- 1 jar pizza sauce or marinara, Rao's marinara is our favorite
- 2 16oz bags mozzarella cheese: shredded whole milk mozzarella or any cheese blend
- Favorite fillings: pepperoni, sausage, veggies, leftover chicken, etc.
- 1 egg beaten with 1 tablespoon water
Instructions
- Preheat the oven to 425 degrees.
- Split the dough into 4 pieces. Roll each into an 8-9 inch circle, making sure the dough is an even thickness, about ¼ inch.
- Spoon a little sauce (roughly a tablespoon), cheese (roughly 1/2 cup), and fillings onto one half of the dough. Leave about a 1-inch border around the edge so the calzone seals properly.
- Fold the dough over the filling and pinch or crimp the edges tightly. Then, working from one end to the other, fold the bottom edge over the top in a twisting motion to seal it extra tight. If it's not well sealed, the filling will leak out in the oven.
- Cut a small slit on top for venting. Brush with egg wash and sprinkle with grated parmesan or flaky sea salt, if desired.
- Bake for 20-25 minutes, until golden brown.
- Let cool completely before freezing.
Freezer Instructions
To Freeze Baked Calzones
Let baked calzones cool completely. Wrap each in plastic wrap and then foil, or place in a freezer bag.
To Freeze Unbaked Calzones
Place assembled calzones on a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer to a freezer bag or airtight container. Freeze for up to 3 months.
To Reheat
From Frozen Baked
Airfryer: 350 degrees for 20 - 25 minutes
Oven: Bake at 375°F for 25 - 30 minutes
Microwave: 2-3 minutes until heated through.
From Frozen Unbaked
Bake straight from frozen at 400°F for about 25 minutes until golden.
Equipment
Buy Now →Notes
If you are using a vegetable filling, be sure to get any extra liquid from them before filling the calzone. I just place them on a paper towel to dry them out a bit. The extra water can make the calzone soggy.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Freezer Friendly
- Method: Baking
- Cuisine: Italian
Calzone Filling Ideas
Anything you'd put on a pizza works here. These are a few of our favorites:
- Pepperoni, mozzarella, sauce
- Sausage, sautéed peppers & onions, provolone cheese
- Sautéed mushrooms, caramelized onions, swiss cheese
- Sautéed spinach, zucchini, bell pepper for a veggie version
- Broccoli & cheddar
- Bacon, scrambled egg & cheese, for a breakfast version!
Pro tip: If you are using vegetables, be sure to get any extra liquid from them before filling the calzone. I just place them on a paper towel to dry them out a bit. The extra water can make the calzone soggy.
What to Serve With Homemade Calzones
I like to serve fresh vegetables with these calzones for a well-rounded meal. A Caesar salad, simple house salad, or roasted vegetables all work really well.
Frequently Asked Questions
Nope. Both baked and unbaked calzones can go straight from the freezer to the oven. Just add a little extra time to make sure they heat through.
Absolutely. Store-bought pizza dough works great and makes this recipe even faster. Let it come to room temperature before rolling so it's easier to work with.
Yes! Mini calzones are great for kids and lunches. Just divide the dough into smaller portions and reduce the baking time slightly.
These homemade calzones are one of those easy dinners that works just as well fresh as it does straight from the freezer. If you try these freezer-friendly calzones, I'd love to know how you filled them. Leave a comment or rating and tell me what flavors your family loved most. These are one of those recipes that's even better when everyone makes it their own.
Anonomous says
Absolutely delicious! My husband loved these!