Macgyver1968
Senior Cook
I asked this in the church food thread, but I thought I'd ask here. My mom's Sunday school class is having a breakfast for 80. My Mom is one of the several people who will be bringing food. She asked me if I would make my stuffed crescent rolls.
After making the dough, it goes through a 1st rise. Then you punch out the dough, roll it out into 12" circles, then cut the circles like pizza, and roll up the triangles from the wide end. I place a small piece of ham and cheese on the triangle before rolling. (I'm also going to do a spinach and ricotta cheese stuffing) Then they go through a 2nd rising, and then baking.
I'd like to do the dough making, 1st rise, rolling and stuffing of the rolls on Saturday night, so all I have to do on Sunday morning is pull out the dough, do the 2nd rise, and bake.
Can I put them in the freezer or refrigerator to accomplish this? Any suggestions? Maybe store the cut, unrolled triangles instead of the formed, stuffed rolls?
After making the dough, it goes through a 1st rise. Then you punch out the dough, roll it out into 12" circles, then cut the circles like pizza, and roll up the triangles from the wide end. I place a small piece of ham and cheese on the triangle before rolling. (I'm also going to do a spinach and ricotta cheese stuffing) Then they go through a 2nd rising, and then baking.
I'd like to do the dough making, 1st rise, rolling and stuffing of the rolls on Saturday night, so all I have to do on Sunday morning is pull out the dough, do the 2nd rise, and bake.
Can I put them in the freezer or refrigerator to accomplish this? Any suggestions? Maybe store the cut, unrolled triangles instead of the formed, stuffed rolls?
Last edited: