just curious (or what David calls “a dumb question)…  I used to make fried mozzarella cheese sticks. I froze the cheese before breading and frying. The heat from the hot oil was enough to thaw and slightly melt the cheese with out it “blowing out” and leaving a hollow tube of crust. Different thicknesses of cheese make a difference in the thawed consistency. So my dumb question is….  Why can’t you freeze the cream cheese filling, shape the dough around the frozen filling and fry? Either a “round” shape if the hot oil thaws a flat version too fast or a flat version if the round shape is still frozen.