Author Topic: Pre-constructed calzones  (Read 1131 times)

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Offline ManChicken

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Pre-constructed calzones
« on: September 13, 2011, 09:15:28 PM »
I'm having a bunch of people over for a movie night on Sunday and originally was going to make pizza, but as luck would have it everyone I invited is going to make it - so I'm shifting my plan so I don't have to be stuck in the kitchen for a couple hours turning out one or two at a time.

My current plan is to make calzones instead, but to construct them ahead of time (a few hours earlier in the day) and throw them in the fridge... then later in the day I can pull them out and actually bake them.  I figure I can use my usual NY dough and reduce the yeast a little just so things don't turn into puff pastries between the time the dough warms up a bit so I can construct them, and the time it takes to cool back down in the fridge.

Can anyone think of any reasons why this wouldn't work well enough or have any other suggestions?


 

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