I have to make the crust/bases tonight for my show tomorrow night(no oven at the host house). One is a crescent roll crust in the bar pan and the other is a cookie crust on the round stone. I am not wanting to pack both stones for tomorrow any suggestions on how to transport these crusts without breaking them? I am making clubhouse chicken squares and taffy apple pizza for my demos. This will be my 4th kitchen show. So I don't know all the secrets for transporting food yet!!