Cooking frozen calzones.
I made and froze single-serving calzones a few months ago, and I want to have them for dinner tonight. The original recipe (from New Basics) called for baking at 500F for 20-25 minutes. Going straight from the freezer into the oven, how much cooking time should I add? Or would it be better to thaw them?
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If you did not previously bake them, you may have some issues with the dough Specifically, the yeast has probably been killed, so the dough wont expand in the oven. But that doesn't mean they won't still be tasty! If completely unbaked I would thaw fully on the counter top then bake in the hot oven, 500 isn't necessary if the yeast HAS been killed but whatever seems good to you and then bake until crusty. My last thought is that you may get extra steam from the dampness of defrosting so I would also poke some holes on top of each so the dough shell doesn't get ruptured.