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

I want to make a bunch of pizza pockets, but I know I can’t eat them all now. I want to freeze some for the future.

Should I parbake them first? Or leave them raw to be baked later?

Or if there is a proper process to this please tell me.

Essentially I made pizza recently. I have leftover ingredients and dough. I definitely don’t want to waste them, so I thought this would be a good way to save them for later and be ready to eat.