Monday, July 13, 2009

Freezer calzone

CALZONE2 loaves bread dough, frozen6 oz. sliced mozzarella cheese5 cups spaghetti saucePizza toppings (to add to cheese filling, if wanted)Thaw two loaves of bread dough. Divide each loaf into 6 parts each. One at a time, roll out each dough piece on a floured board or stretch with your hands, making 12 7-inch squares. Fold each dough square over half a cheese slice to form a turnover, and pinch edges to seal (I use a fork). The book says that another option is that you can also ladle 1/3 cup sauce onto center of each square before making the turnover, but the sauce tends to seep out. Place each turnover in a small sandwich bag, or wrap in plastic wrap. TO FREEZE: Put 6 turnovers in a 1-gallon freezer bag. Divide sauce in half and store in two 1-qt freezer bags; enclose bag of sauce in a bag of Calzones. Do the same for remaining 6 turnovers. TO COOK: thaw sauce; heat in a medium pan 10-15 minutes until bubbly. At the same time, take frozen turnovers out of plastic, and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray. When thawed, preheat oven to 325. Bake for about 15 minutes. Turnovers will be golden brown when done. Ladle sauce on top of turnovers, and serve. Makes 12 servings.

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