One thing that is fantastic for the freezer is Calzones.  Having a good supply of  "grab and go" food is a great budget saver.. these are easy to make. This is one of my OAMC bud's collections.  Thank you Suzy!!  Dont forget to look  to my OAMC recipe page for my Tuna Calzones!!

Baja Pizza Pouch (Calzones)
makes 8

1         pound          Bulk hot pork sausage
1/2    pound          Lean ground beef
1         can              Refried beans
1         teaspoon      Ground cumin
1/4    teaspoon      Garlic powder
1         package       Hot roll mix
1         can              Crushed italian tomatoes
2         cups            Monterey Jack cheese -- shredded
1         cup              Cheddar cheese -- shredded
                                  Butter -- melted
1         cup              Guacamole

Heat large skillet over medium heat until hot. Crumble pork sausage and ground
beef into skillet. Cook, stirring to separate meat, until no pink remains.
Drain off fat. Add beans, cumin, and garlic powder; heat through. Oil two
baking sheets. Preheat oven to 400 F. Prepare hot roll mix. Divide dough into
8 pieces. Form each piece into a ball. On lightly floured surface roll each
ball into 7 inch circle.
Place on prepared baking sheets. Spread 1/2 c meat mix on 1/2 of each dough
circle to within 1/2 inch form edge. Layer each Calzone with 2 T crushed
tomatoes, 1/4 c Monterey Jack cheese and 2 T cheddar. Moisten edges of dough
with water and fold over to enclose filling. Press edges firmly together with
fork. Brush with melted butter. Cut slit in each Calzone to allow steam to
escape. Bake 18 to 20 minutes or until golden brown. Serve with guacamole, if
desired.

1 1/3  cups          -water
2      tablespoons   Olive oil
2/3  teaspoon      Salt
1/2  teaspoon      Oregano
4      cups          Bread flour
2 1/2  teaspoons     Yeast
-----SPINACH FILLING-----
10 1/2  ounces        Frozen chopped spinach
                              Garlic powder
2      tablespoons   Olive oil
1      cup           Provolone cheese -- grated +-
1      cup           Mozzarella cheese -- grated +-

Remove dough from machine and roll it into circles of approximately 8 inches.
Spread filling on one half of the circle leaving a border around it for
closing.
Close the Calzone by folding the unfilled side on top of the filled side
and crimping the edges closed with your fingers or a fork. Place on a lightly
greased baking pan. Let rise approx. 30 minutes. Brush lightly with olive oil
and bake at 500 degrees for 20-30 minutes or until puffed and golden. (I bake
them at 485 degrees for 15 minutes in my oven.) The original recipe says to
put 1 1/2 to 2 tablespoons each or ricotta and grated mozzarella cheese in
each Calzone.
My favorite filling is the following......
SPINACH FILLING : Sauté thawed spinach in olive oil and garlic powder until
all water has evaporated. (I squeeze out excess liquid first) Mix cheeses into
spinach. You may substitute frozen chopped broccoli for spinach.

Calzone (Large)

   1         cup              Warm water
     1/2    teaspoon     Sugar
   1         package      Active dry yeast
   3         cups            Flour -- divided
   2         tablespoon  Oil
     1/2    teaspoon     Salt
  12        ounces        Mozzarella cheese -- shredded
   6         ounces        Creamy goat cheese
   3         ounces        Proscuitto -- sliced cut strips
   3         tablespoon  Chives -- chopped
   1         tablespoon  Garlic -- minced
   2         tablespoon  Parmesan cheese -- grated

Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5
minutes to soften.  Add 1 1/2 cups flour; Beat with mixer until smooth. Stir
in oil and salt. Gradually blend in enough of remaining flour with wooden
spoon to make moderately stiff dough. Turn out onto lightly floured surface.
Knead until smooth.
Return to bowl; cover and let rise in warm place until doubled/ Punch down
dough; divide into three equal portions. Roll one potion on lightly floured
surface to a 9 inch circle. Place 1/3 of the mozzarella on one side of the
dough; dot with 1/3 of the goat cheese and top with 1/3 of the Proscuitto.
Repeat with remaining dough, cheeses and Proscuitto. Mix chives and garlic;
sprinkle over filling. Moisten edges of dough with water and fold over to
enclose filling. Press edges firmly together.  Place on lightly greased baking
sheets. Let rise for 30 to 45 minutes or until dough feels light to the touch.
Cut slit in each Calzone to allow steam to escape. Preheat oven to 375 F. Bake
30 to 45 minutes or until browned. Remove from oven; brush tops with oil.
Sprinkle each with grated parmesan cheese. Serve warm.

Calzone Dough

   1 1/2                      Yeast -- pkg.
   4          cups           Flour -- white
     1/8     teaspoon    Salt
   2          tablespoon Olive Oil
   1 1/2    cups           Water

Fit metal blade into food processor; add all dry ingredients and olive oil.
Slowly add water while processing on KNEAD, till dough forms a ball. Place
dough in an oiled bowl and let rise 1 - 1 1/2 hours, covered.
Fill with Calzone Filling and bake at 400F for 30 minutes.

Calzone Filling

     1/2  pound         Feta Cheese -- chunks
     1/4  pound         Mozzarella Cheese -- cubes
     1/4  cup           Ricotta Cheese
     1/2  cup           Pepperoni -- sliced
     1/4  cup           Parmesan Cheese -- grated
     1/4  teaspoon      Rosemary -- chopped
   2      teaspoons     Basil -- chopped
     1/2  teaspoon      Oregano -- ground
   2      tablespoons   Parsley -- chopped
                                Pepper
   2                          Egg -- large
     1/2  pound         Mushrooms -- sliced
     1/2  cup           Bell Pepper -- chopped
     1/2  cup           Onion -- sliced
   1                        Calzone DOUGH -- recipe

Prepare Calzone DOUGH per recipe.
Set aside 2 baking sheets.  Mix cheeses, meats, vegetables, 1 egg and herbs.
Set oven to 400F.
Divide dough in half.  Roll each into 6' circles.
Spoon filling over 1/2 of each circle, leave edges free for sealing.
Fold dough over filling and press edges.  Place on sheets, slit tops and brush
with egg beaten with 1 Tblsp.. water.
Bake 30 minutes, or until golden brown.

  10        ounces        Refrigerated pizza dough
   1         each            Egg
                                 Grated parmesan cheese (optional)
                                 Recipe Filling

unroll pizza dough. Roll or stretch dough into a 15x10" rectangle. Cut into 6
5" squares. Divide desired filling among squares. Brush edges with water.
Lift one corner and stretch dough over to the opposite corner. Press edges of
dough well w/ fork to seal.
Arrange on a greased baking sheet. Prick tops with a fork. Combine egg and 1t
water. Brush onto Calzones.
Sprinkle w/ Parmesan, if desired. Bake 425 for 8-10 min.. Let stand 5 min..
before serving. Makes 6 Calzones.
Sausage-Mushroom Filling: In a skillet cook 12 oz bulk pork sausage or Italian
sausage until brown.
Drain. Stir in 1/2C pizza sauce, one 4 oz pkg. shredded mozzarella cheese (1C),
and 1 2-oz can mushroom stems and pieces, drained.

 Ham-spinach filling: cook 1 10 oz pkg. frozen chopped spinach according to pkg.
directions; drain well. In a bowl combine spinach, 1C finely chopped fully cooked
ham (5 oz), 1C shredded Swiss cheese (4 oz), and 2T thinly sliced green onion.

Calzone with Sun-Dried Tomatoes

                                Deep-Dish Pizza Dough
   1      tablespoon    Oil from sun-dried tomatoes
   1      medium        Onion -- finely chopped
   1                           Clove garlic -- minced
                                Or pressed
   1      cup               (8 oz) ricotta cheese
     1/4  cup              Chopped sun-dried tomatoes
   2      tablespoons   Chopped fresh parsley
     1/4  pound            Sliced Proscuitto or dry Salami -- cut into strips
   2      cups          (1/2 lb) shredded whole-
                        Milk mozzarella cheese
                        Cornmeal (for baking sheet)
                        Olive oil

1. Prepare Deep-Dish Pizza Dough and let it rise.

2. While dough rises, prepare filling. In a medium frying pan heat tomato oil
over moderate heat; add onion and cook, stirring often, until soft but not
browned. Mix in garlic, then remove from heat.

3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir
in cooked onion mixture.

4. Divide dough into two equal portions. Roll each half out on a floured
surface to a 12-inch circle. Spread half of the ricotta filling over half of
each circle of dough, leaving about a 1/2-inch margin.

5. Sprinkle half of each circle with half of the Proscuitto strips and 1 cup
of the mozzarella cheese. Fold circles in halves over filling, moistening and
pinching edges together (or pressing with tines of a fork) to seal.

6. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly with
cornmeal. Place Calzone well apart on prepared baking sheet. Let rise until
puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.

   3 1/2     cups         Flour
                                Salt
     1/2     cup           Shortening -- diced
   2                           Eggs -- beaten
                                Lemon juice -- 1
   1          cup           Ricotta
     1/2     cup           Ham -- diced
     1/2     cup           Provolone -- diced
                                Egg yolks
     1/2     teaspoon   Pepper -- freshly ground
                                Egg white -- whisked
                                Oil -- for frying

Dough-Add the salt to the flour and on a working surface make a well in the
center. Add the eggs, shortening and lemon juice. Mix it all together to make
a smooth dough. Filling-Mix the ricotta, egg yolks, ham and provolone. Add
the salt and pepper to taste. Mix well until thoroughly combined.
Assembly-Flatten the dough and roll out into fairly thin sheets. Cut 4 8"
circles. Divide the filling betwwn the four circles. Brush the edges with the
egg whites and fold over. Close the edges securely.
Cook-Deep fry until golden brown.Drain well on paper towels and serve hot.
***these may be made ahead of time and reheated in the oven. They may also be
frozen to use at a later date.

   1 3/4  cups          Recipe ready tomatoes -- drain
   1 1/4  cups          Spinach; frozen -- chopped
     3/4  cup           Pepperoni -- thin sliced
     3/4  cup           Salami; sliced -- chopped
   1      cup           Ricotta cheese
   1      cup           Mozzarella cheese -- shredded
     1/2  cup           Olives w pimento
     1/3  cup           Parmesan cheese -- grated
   1 1/2  teaspoons     Garlic powder
   1 1/2  teaspoons     Basil leaves -- crushed
   1 1/2  teaspoons     Oregano -- crushed
   1      teaspoon      Seasoned pepper
   2                    Loaves frozen bread dough
   2      tablespoons   Olive oil

In large bowl combine tomatoes, spinach, pepperoni, salami, mozzarella cheese,
ricotta cheese. olives, parmesan cheese, garlic powder, basil, oregano and
pepper; set aside filling. Cut each bread loaf in half. On lightly floured
board, roll one bread dough half into a 12 inch circle. Place on pizza pan.
Spread 1 1/3 c filling on 1/2 of dough circle to within 1/2 inch of edge. Fold
dough over filling making half circle. Press edges with fork to seal. Cut 3
slits in dough to allow steam to escape. Repeat process making 3 more
calzones. Bake in preheated 350 F oven for 20 minutes.  Brush with olive oil.
Bake an additional 5 to 10 minutes or until golden brown.  Let stand 10
minutes before cutting.

Emeril's Calzone

-----DOUGH-----
   1      teaspoon      Yeast
     3/4  cup           Warm water
     1/4  cup           Fresh basil -- minced
   1 1/2  teaspoons     Salt
   1                    Sun-dried tomato -- chopped
   1      tablespoon    Garlic -- minced
     1/4  cup           Olive oil
 -----FILLLING-----
   2      tablespoons   Olive oil
   1      small         Onion -- diced
     1/2  pound         Lean ground pork
   1      tablespoon    Fresh oregano -- chopped or
   1      teaspoon      Dried
   1      small         Bell pepper -- diced
   1      teaspoon      Garlic -- minced
     1/2  cup           White wine
                        Salt and pepper

DOUGH-Mix yeast, warm water. Stir. Add basil, salt, sun-dried tomatoes, garlic
and olive oil. Stir well.
Add flour and mix until a ball forms. Remove and put on a floured board. Let
proof a few minutes. Flour rolling pin and roll out into a thin rectangle. Cut
across in 3" widths. Take each piece and put a little filling. Roll up and
bake 400~ 20 to 25 minutes.
FILLING-Saute in oil, onions, pork, bell pepper and garlic until onions are
translucent and pork is cooked. Add remaining ingredients.  

Ham and Jarlsberg Calzone

                        Cooking spray
     1/2  cup           Red bell pepper -- chopped
     1/2  cup           Yellow and green pepper -- chp
     1/4  cup           Sliced mushrooms
   1                    Clove garlic -- minced
   1                    6" pita
   1      ounce         Ham -- cut in strips
   1      ounce         Jarlsberg cheese -- shredded
   1      tablespoon    Parsley -- chopped
   1      tablespoon    Parmesan cheese -- grated
                        Ground black pepper

Preheat oven to 350 F.  Coat small skillet with ciooking spray. Heat over
medium heat until hot.  Add peppers, mushrooms and garlic; cook until soft.
Make slit in pita, fill with pepper mixture, ham, jarlsberg and parsely.
Sprinkle with parmesan cheese; season with black pepper to taste. Wrap in
foil: Bake 15 minutes or until golden brown.

Ham and Mozzerella Calzones

   2      cups          Flour -- to 2 1/2 cups
   1      package       Dry yeast
   1      teaspoon      Salt
   1      cup           Water
     1/2  cup           Butter or margaarine
   1                    Egg -- beaten
   4      ounces        Ham; fully cooked -- chopped
   8      ounces        Ricotta cheese
   6      ounces        Mozzarella cheese -- shredded
     1/4  cup           Parmesan cheese -- grated
   4      cups          Olive oil

For dough, stir together 1 cup flour, yeast and salt.
In a sauce pan heat water and butter just til warm (115 to 120) and butter is
almost melted; stir constantly. Add to flour mixture. Stir vigorously till
well combined. Stir in as much of the remaining flour as you can.
Turn dough out onto lightly floured surface. Knead in enough remaining flour
to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes
total). Shape into a ball. Place in a greased bowl, turn once. Cover and let
rise in a warm place till double (30 to 45 minutes).
For filling, Stir together egg, ham, ricotta, mozzarella and Parmesan cheeses.
Set aside.
Punch dough down. Cover and let rest for 10 minutes.
Divide dough into 8 portions and roll out each into a 7" circle. Spoon about 2
rounded tablespoons filling onto half of each circle of dough. Fold dough over
filling, fold under edges, and pinch to seal.
Fry calzones, a few at a time, in hot oil for 3 to 4 minutes or till golden
brown. Drain on paper towels.

     1/2  pound         Italian sausage
  26      ounces        Beef pasta sauce
   1      cup           Fresh mushrooms -- sliced
     1/2  cup           Green pepper -- chopped
     1/2  cup           Onion -- chopped
   2      packages      Refrigerated crescent rolls
   1                    Egg -- beaten
   1      tablespoon    Water
   1      cup           Mozzarella cheese -- shredded

Preheat oven to 350 F.  In large skillet, brown sausage, pour off fat. Add 3/4
cup pasta sauce, mushrooms, green pepper and onion. Simmer uncovered for 10
minutes.  Meanwhile, unroll crescent dough and separate into 8 rectangles.
Firmly press perforations together and flatten slightly. In a small bowl mix
egg and water, brush on dough edges. Stir cheese into meat mixture.  Spoon
equal amounts of meat mixture onto half of each rectangle to within 1/2 inch
of edges.
Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush
with egg mixture. Bake 15 minutes or until golden brown.  Heat remaining pasta
sauce; serve with calzones. Refrigerate leftovers.

     1/4  ounce         Active dry yeast
   1 1/4  cups          Warm water
     1/2  cup           Olive oil
   4      cups          Bread flour
   1      teaspoon      Salt
                        Chopped fresh rosemary -- tarragon and oregano
                        For the filling
   2      ounces        Pesto
     1/4  pound         Ham -- thinly sliced
     1/4  pound         Provolone cheese -- sliced
     1/8  pound         Coppacola (spicy italian -- ham) thinly sliced
   2                    Sweet red peppers, roasted -- peeled and sliced
   2      ounces        Pepperoncinis -- drained and
          (6            - 8)
   1                    Egg
   1                    Egg white
                        Cornmeal

For the Pizza Dough: Soften the yeast in the water. Stir in the oil, then the
flour and salt. Knead dough on a floured board until smooth and elastic (about
20 minutes). Shape into a round ball, cover with plastic and refrigerate 1
hourl Preheat oven to 400 degrees.  Shape the pizza dough into a ball and then
roll out into a large oval shape (about 24 inches long). About 2 inches behind
the front edge, spread the pesto in a long stripe, stopping just short of the
ends.
Just behind and overlapping the pesto, place a layer of the ham slices, then a
layer of cheese then the coppacolla, peppers and pepperoncinis. You should
still have about 2 inches of dough showing at the back edge. Beat the egg and
brush on the back edge and ends of the dough. Roll up Calzone as firmly as
possible (so no air gets inside). Tuck the ends in and finish with the back
edge on the bottom, not on the side.
Place on a baking sheet pan sprinkled with corn meal, brush with egg white and
bake in a 400 degree oven for 20 minutes. Cool to room temperature and slice.
Can be sliced thin for appetizers NOTE: To roast peppers, preheat broiler.
Slice the peppers in half lengthwise. Core them and remove the seeds and ribs.
Lay the pieces skin side up on a flat broiling pan and place the pan 3 - 4
inches below the heat.  Broil the peppers until the skins are charred (they
should be black).  Then place the peppers in a plastic bag, seal it with a
twist tie and set aside.  Let peppers steam in the bag for 15 minutes. Remove
the peppers from the bag and slip off the charred skins.  

Sausage and Roasted Pepper Calzone

-----CRUST-----
  15      ounces        Pkg PillsBury Pie Crusts
-----FILLING-----
   1      pound         Sweet Italian sausage
   1      each          Garlic clove minced
     1/4  teaspoon      Italian seasoning
   2      each          Eggs
   8      ounces        Mozzarella cheese -- cubes
     1/4  cup           Pine nuts
     1/2  cup           Sliced green onions
     1/4  teaspoon      Basil leaves
     1/4  teaspoon      Pepper
     1/3  cup           Ricotta Cheese
   7      ounces        Jar roasted red peppers chp

Heat oven to 400 F. Allow both crust pouches to stand at room temp 15-20 min.
Meanwhile, in large skillet brown sausage with onions and garlic; drain. Stir
in basil, Italian seasoning and pepper. In small bowl, beat eggs with fork;
reserve 1.5 tbs; set aside. Add ricotta cheese to remaining eggs; mix well.
Stir into sausage mixture. Add mozzarella cheese, peppers and 3 tbs of the
pine nuts. Remove crusts from pouches; unfold. Press out fold lines. Place one
prepared crust on end of large ungreased cookie sheet with about 1/3 of crust
hanging over edge. Spoon half of sausage mixture over half of crust on cookie
sheet, leaving abou 1" border and mounding filling towards center.
Fold pie crust half over filling' press edges with fork to seal. Cut four 1"
slits in top of crust.
Repeat with second crust and remaining filling at opposite end of cookie
sheet. Brush with reserved 1.5 tbs egg. Sprinkle with remaining pine nuts.
Bake at 400 F for 20-25 min or until crust is golden brown. To serve cut each
calzone in half or into 3 wedges.  

     1/2  pound         Mozzarella cheese -- grated skim
   5 1/2  ounces        Goat cheese -- crumbled
     1/4  pound         Hard salami -- diced
     1/2  cup           Sun-dried tomatoes in oil -- drained will, choppe
   2      pounds        Pizza dough -- thawed if froz.

Preheat oven to 450F.  In medium bowl, combine cheese, salmi and tomatoes;
toss. Divide dough into 6 pieces.
On floured surface, with floured rolling pin, roll each piece of dough into 7
inch round. Top left half of each round with cheese mixture, dividing evenly.
Moisten edges with water; fold right side of dough over so edges meet. Press
edges to seal; crimp. Place on large baking sheet; with scissors, make three
1/2 inch slits in top of each. Bake 20-25 minutes or until well-browned. Cool
briefly before serving. 590 cal, 29g pro, 72g carbo, 20g fat, 60mg chol, 648mg
sodium

  

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