Lately I've been making some amazing calzones, but I'm having an issue when I prep them and cook later. If I cook immediately then they turn out perfectly, but cooking them on a later day usually ends with it being spongy and tough. I wrap them separately in parchment paper and zip-lock bags.
How can I resolve this? I hope I don't receive ignorant responses like "don't store them" because it's needed in my situation. I read somewhere that wet dough will cause this effect and I have noticed a lot of condensation in the zip-lock bags. So should I pat it dry? Or what other solutions are recommended?
by Anxious_Ad909
4 Comments
Can you bake them first and then store them? Somethings just don’t store very well and in my experience, dough is one of them.
Don’t store them. It’s not an ‘ignorant response’ to point out that you’re trying to do something that simply doesn’t work.
If you need to have food that you prep first to cook later, a calzone just isn’t the right thing to meet that need. MAYBE if you cook it first and then freeze it. But even then there are going to be better options.
Cook and freeze.
I would think you have to cook them and then store them. Also probably needs to be cooled completely before storing