Mediterranean Vinyl Mats
Five Two Silicone Oven Mitts & Pot Holders
Five Two Silicone Straws
Collapsible To-Go Cup (Set of 2)
Our Greatest Hits
What to Cook
How to Cook
New & Now
Home & Design
Burnt Toast Podcast
You're Good! Little Joys for Well-Being
My Family Recipe
More Ketchup, Please
Add a Recipe
Big Little Recipes
No-Bake Cheesecake With a Pretzel Crust
Caramelized Cherry Clafoutis Recipe
No-Churn Ice Cream With Vanilla Bean & Scotch
Choros a la Chalaca Recipe
How should I make this dough ahead and then stuff after Thanksgiving? I was hoping to freeze the dough in rolls, then thaw and stuff them but am...
...unsure at what step to freeze it
Rachel Winnik Yavinsky
November 4, 2018
Recipe question for:
Pull-Apart Thanksgiving Leftover Stuffed Bread
November 6, 2018
Here's a variation on the rolling flat idea.
Let the dough go through first rise.
Divide in two. Roll each half flat (as large as your freezer or container allows). Wrap and freeze.
At Thanksgiving, defrost dough overnight in fridge.
Roll out each half to same dimensions (large round or rectangle).
Plop the spoonfuls of leftovers on one piece of dough, spaced as if you were making ravioli.
Place the second flat piece of dough over that dough-filling combo.
Cut rolls around the filling; pinch the edges closed (seal wit water if needed).
Let rise second time.
November 6, 2018
Because you'll need to open them up and stuff them, it may be easier to roll the dough into a sheet on parchment paper and roll it like the store bought pastry dough. That way, you can thaw/rise it faster and form your rolls when you stuff them.
Recommended by Food52
Popular on Food52