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