Joined Mar 3, 2008
Does anyone know if you can freeze meat and cheese filled crescents before baking? If so , what would be the finishing procedure? Bake frozen, thaw then bake or what. Also is the finished product good or so so?
Joined Aug 29, 2000
Do you mean crescent-shaped pockets like empanadas? Or croissants with filling rolled in? A recipe with the preparation instructions would be helpful.
Joined Mar 3, 2008
Sorry, crescents filled with a mixture of cream cheese, chicken, onions, red peppers, garlic and seasonings. I have tried baking and freezing leftovers, and we did not like them that way. I am just trying to get a little bit ahead with company coming for the whole weekend.
Joined Apr 3, 2008
I think they would do fine to be stuffed and then froze. to be on the safe side you may want to prebake or at least parbake your chicken before stuffing. Allow some time for defrosting before cooking or test a couple while still frozen and see how they look. best of luck.
Joined Feb 1, 2007
With most stuffed dough-envelope type dishes, the general rule is to remove from the freezer and let rest ten minutes at room temperature, then bake an additional five minutes.

Whether this will work with a cream-cheese filling I can't say. If you have time to experiment I would do so.
Joined Jan 27, 2010
You can freeze it yes, but before actually cooking it, you have to let it rest for a while to make it room temp
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