Freezing Calzones

• Calzones can be assembled and frozen uncooked for one to two months. To freeze, assemble a batch of calzones, lay them on a baking sheet and place the entire sheet in the freezer. Once the calzones are frozen, wrap each one individually in aluminum foil and store in your freezer. When you are ready to eat them, simply increase cooking time by 10 minutes to ensure they are heated all the way through and develop a golden-brown crust.

Constructing Calzones

• Make quick calzones with store-bought pizza dough or make your own dough to better control the ingredients. Roll out individual pieces of dough into 6-inch rounds and mound your favorite pizza ingredients on one side of the circle. Stretch the other side over the top of the ingredients to create a half moon. Pinch the edges closed with your fingers to seal them. Arrange the calzones on a baking sheet to prepare for cooking or freezing.

Calzone Ideas

• Stray from the typical pepperoni and cheese when making calzones and you will not be disappointed. Choose from a variety of combinations, such as pesto chicken, barbecued beef and cheese, prosciutto and red peppers, or sausage and peppers for some distinctive combinations that can please even picky eaters. Make use of leftover meats, vegetables and cheeses to create some winning combinations for calzones that also help to clean out your refrigerator.

Calzone Tips

• Moisture is the enemy of a good calzone. Don't spread on a typical tomato sauce, but instead use tomato paste and mix it in, together with the other ingredients for the calzones, so they do not become mushy. Roll your pizza dough thin -- about an 1/8 inch thick. Any thicker and it will be difficult to eat. Leave only a small space -- less than 1 inch -- around the perimeter of your calzone. Any more and your finished product may have too many pockets of dough with no filling.