I've had decent luck in freezing vietnamese style pistolette rolls. Split before freezing and stick inside a zip top bag (press out all the air). Defrost for a couple of hours at room temp for soft rolls, or reheat from frozen at around 250 degrees in a toaster oven for crispy results. I freeze all sorts of homemade bread with great results. Is there a reason for splitting? or is it OK to freeze them whole?