I made a quadruple batch of these recently (for a brewfest) and they were great, but I did not follow the recipe exactly. Like other people, I was shocked when I had to add LOTS more flour than called for to the dough, and I used whole wheat for about 1/3 of the total. I added sauerkraut and chopped homemade giardineira veggies to the innards and the vinegary flavor was great against the sweetness of the dough. I also used mozzarella (I had a ton of it that needed to go away) instead of the other cheese, but would use something stronger like smoked gouda next time. People loved these even when served cold. I grew up in central Kansas with lunch ladies that made these for us in the lunch room and they were the best ever. Not quite what most kids are getting these days in the cafeteria - they are missing out.

Reviewed On: Oct. 8, 2007