It's not going to make it dangerous if you're sensible. The texture might suffer a bit, but it will still be edible - better than wasting it. Defrost in the fridge before cooking, not at room temperature. I have frozen similar products in the past, and honestly don't think they deteriorated at all - certainly less than overcooking.
Mostly when manufacturers say products aren't suitable for freezing, they're worried about 2 things:
- trying to cook something (probably raw) from frozen that will seem done when it's not, and risking food poisoning. Defrosting before cooking, under safe conditions, solves that.
- the quality suffering, and customers complaining. A few foods suffer badly, like cream, but most don't