I'd suggest around 2 - 3 days in the fridge, cooled first then stored in a sealed container. I haven't frozen myself but they should work - the texture may not be quite as good given the cheese and moisture, but it shouldn't be too far ff. If you cook then cool them completely, then I'd recommend either freezing as a single layer, so either layering in a container, separating each layer with wax paper, or placing in a single layer in freezer bags (you can fold over after they freeze). Alternatively, freeze on a baking sheet then transfer to a freezer bag or container once frozen. Then defrost in the fridge overnight and re-heat as needed, either in a low over, covered, or in microwave or gently in a skillet.

I agree, always good to have a few recipes to choose from, and glad you enjoyed!

I agree, plenty of variations and all tasty!