A frozen microwavable dough product is disclosed which can be placed from the frozen state directly into a baking oven, such as a microwave oven, without "slack time," producing a baked bread product that is acceptable to consumers. Some embodiments can contain a partially or fully enrobed portion containing various food components, resulting in, for example, a frozen microwavable sandwich or pizza. Methods of making the frozen microwavable dough products are also disclosed, including a step of quick freezing of the products for frozen storage following proofing.