These were very good but I have to suggest that instead of following the recipe exactly - try this instead: 1. Don't mix dill with egg mixture - it will just float on top and annoy you. Mix egg, milk and SEASONED salt only. 2. After forming dough in mini-cupcake tray, add about a teaspoon of egg mixture FIRST. If you add it last as the recipe suggests, it will likely spill all over the tray (unless perhaps you use a turkey baster - which I didn't have available). 3. Add a tiny pinch of dill to each cup, then a pinch of the crab and a pinch of swiss (equal amounts - enough to fill the cup just to the top). Don't overfill as they will puff up considerably when cooking. Everyone loved these - it's kinda hard to go wrong since the buttermilk bisquit alone is good. Adding egg, crab and swiss?? Bonus!! Thanks for the recipe - I will definitely make again :)

Reviewed On: Sep. 8, 2008

I did as another reviewer suggested and dredged the bacon in brown sugar then rolled it around the little smokie. Definitely use center cut bacon - much better all around and will stick to itself so you don't need to cook w/ toothpicks in them. I put toothpicks in them after cooking in broiler pan at 400 degrees for about 15 minutes on each side. They were a HUGE hit!!

Reviewed On: Sep. 8, 2008

I almost gave up on this recipe before tasting it because working with phyllo dough is frustrating! Just one bite changed my mind completely. Took advice from others and mixed mustard (1/2 brown, 1/2 yellow) with a little soy sauce, dried dill, and a splash of white wine. Would definitely recommend preparing this dish ahead of time (to minimize phyllo-frustration) and serve it for a dinner party! BTW, if the phyllo sheet breaks just paste sheets together with butter. Worked perfectly for me!

Reviewed On: Aug. 28, 2008