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Friday, November 16, 2012

Veggie Calzones by Wendy

1/2 pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 plum tomatoes, seeded and chopped
1 can (6 oz) tomato paste
1 cup (4 oz.) shredded Monterrey Jack cheese
1 cup (4 oz.) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves (1 lb. each) frozen bread dough, thawed
1 egg
1 tablespoon water

1. In a large skillet, saute the mushrooms, onion and green pepper in oil until tender.  Add tomatoes; cook and stir for 3 minutes.  Stir in tomato paste; set aside.  Combine cheeses and set aside.
2. On a lightly floured surface, divide dough into eight pieces.  Toll each piece into a 7 in. circle.  Spoon a scant 1/2 cup vegetable mixture and 1/4 cup cheese mixture over one side of each circle.  Brush edges of dough with water; fold dough over filling and press edges with a fork to seal.  Place calzones 3 in. apart on greased baking sheets.  Cover and let rise in a warm place for 20 minutes.
3.  Whisk egg and water; brush over calzones.  Bake at 375 degrees for 15 minutes.  Remove desired number of calzones from baking sheet and cool.  Bake the remaining calzones 18-22 minutes longer or until golden brown.  Serve immediately.  Place cooled calzones in freezer bags.  May be frozen for up to 3 months.

To serve frozen calzones
Place 2 inch apart on a greased baking sheet.  Bake at 350 degrees for 30-35 minutes or until golden brown. 

Yield:  8 servings


  1. The kids were not fans of this meal, but Gary and I liked it. Thanks for a freezer straight to oven meal, love that!

  2. We liked this meal. There was a lot of bread and may have needed a few more veggies on the inside next time. All around a good meal. Thanks!