Originally Posted by Macgyver1968
I'm in the same boat. Mom has to bring food for her Sunday school class of 80. Others are bring stuff, but she asked me if I would cook it for her.
I recently made some homemade crescent rolls, with some ham and cheese rolled up in them, and they were awesome. She wants me to make those for 80. I think I'll just nap out Saturday afternoon, then pull an all-nighter.
Question for the bakers of the forum. The dough does a first-rise for an hour or so...then you punch it out, and roll it out and form the rolls. Then it goes through a second rise for another hour. Could I put the dough in the refrigerator or freezer after I have formed the rolls, so I could delay the second rise?
I'd like to be able to make all the dough, do the first rise and the rolling, forming and stuffing of the rolls Saturday night...then just wake up Sunday, pull them out and do the second rise and baking.
Also...besides ham and cheese...any suggestions on other fillings? Maybe a veggie alternative...like spinach and something.
I'm not sure about prefilling them and refrigerating them. I would mix up a small test batch and try it before making a large number of them ahead.
I have filled them with a piece of pepperoni or hot Italian sausage that was precooked, a strip of fire roasted red pepper and a piece of cheese. I found the key was to be stingy with the ingredients. If you put in too much they will ooze out of the roll and make a tasty mess.
I think pepper jack cheese would be good or some spicy mustard spread on the ham.