A coating that includes dextrin and a modified food starch with less than 50% amylase (based on the weight of the food starch) is applied to a dough-enrobed food such as pizza rolls or sandwich pocket. The product is thermally processed so that the coating becomes substantially clear. The product is then frozen. Upon reheating, the coated dough-enrobed food is crisper than an uncoated food, and the coating also substantially prevents the filling from breaking through the dough.