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Calzones and Stromboli

Calzones and stromboli go from freezer to table for busy back-to-school days.

Past Contributor
The start of a new school year is a time of transition. After carefree summer days, we now face busy schedules and new routines. Make your life a little easier by stocking your freezer with quick meals that can be served for lunch or dinner. Make double batches of some of your family’s favorites to pull out on hectic weeknights.
Here is how you can make them. Divide pizza dough into 8 pieces. Roll out into round disks (approximately 8 inches) for calzones or into a 12x16 inch rectangle for stromboli. For calzones, divide pizza dough into 8 pieces; roll out each piece into an 8-inch circle. For stromboli, roll out the dough into a 12x16-inch rectangle. 

For calzones, add filling to the center of the dough; resist the temptation to overfill. Fold the dough over. Press and twist edges to seal. Place on a baking sheet.

For stromboli, spread a thin layer of spaghetti sauce over the dough. Sprinkle with mozzarella cheese and dried oregano. Add pepperoni. Fold in the sides and then roll up. Place seam side down on a baking sheet.
Bake for 15 to 20 minutes or until golden brown.
My family loves stromboli and calzones. I love that I can make a ton of them, eat some and then freeze others for another meal. The reheat time is so short, which is another plus. I like to change up the flavors by using different fillings. Vary the cheeses, meats and vegetables to make something new every time. Another bonus of homemade calzones and stromboli? They’re healthier than takeout and far less expensive.

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