We have made these several times and they are ALWAYS a huge hit. Tips: Toast the bread a bit first or they can get soggy. Also, I think using thinly shaved corned beef makes them easier to assemble. If the meat is too think it doesn't want to stay folded. (I guess you could just cut it into little pieces and stack them up but then that adds another prep step.) The biggest problem with them is if you make a ton of them you need a really LARGE tray for transporting them. They don't do well stacked on top of each other.

Reviewed On: Nov. 17, 2009

I made this yesterday/last night. It was VERY easy to through together--that was a plus. It is really nice to have it cooking when you get home. I love walking into the house and there are already good smells coming from the kitchen! I made it as written (I HATE when people completely alter a recipe and then rate it--rate the recipe as it was written and then alter it if you feel the need.) Next time I would add more mushrooms. My wife is a HUGE mushroom fan and there just weren't enough in the soup. I will probably also add a good shot of paprika to give it a little more kick. Thanks for a good/very quick and easy recipe

Reviewed On: Jul. 24, 2009

Made exactly as written. (And really, if you are going to rate a recipe, shouldn't that be a requirement?!) I was really disappointed! I REALLY wanted to like this recipe. I was hoping for a pumpkin pie that was jazzed up a little. Unfortunately, the apple butter completely overpowered the pumpkin. It didn't taste like pumpkin pie at all. I suppose if you are wanting something that isn't like a pumpkin pie this would work. I'm going to be going back to my old standby--the recipe from the back of the pumpkin can.

Reviewed On: Dec. 3, 2008