Should I parbake homemade pizza pockets/calzones for freezing or leave them raw?

I have parbaked small pizzas so I don’t know why you couldn’t. I think the dough sets up better being partially baked and doesn’t absorb extra moisture from freezing.

I always partially cook mine first, then put in the refrigerator over night. If they go straight into the freezer, they turn into ice cakes and are harder to cook.

I would parbake them first. If you don’t, the crust won’t be as fluffy. I used to work in a bakery and parbaked bread, in my opinion, always tastes better.

Edit: I forgot to add that parbaking bread also makes it cook more evenly and it’s less prone to becoming burnt.

When I make homemade pizza crust, if I want to save one, I will cook it for four to five minutes (the total pizza cook time is ten, @ 500 degrees), and then let it cool and freeze it. They keep for a month and a half to two month very well. Longer than that is not so good. Good luck.

you really can do either. It just depends on how much time you want to spend on them when it is time to eat them.