[Sca-cooks] advice on freezing

[otsisto]

One the cheese pies: Couldn't you premake the crust and freeze that and
premake the filling and place in Ziploc's and refrigerate. Day of, thaw
crust, pour filling in and bake.
I agree that the slicing, pounding and stuffing of the beef rolls should be
done on site to lessen chance of contamination. Though the stuffing probably
can be made prior to the event.

Just a thought.
Lyse