I loved this and so did my 17 yr old babysitter that had Thanksgiving dinner with us. Everyone liked it but it was "too rich" for some. I say bah humbug it was perfect. If you don't like rich chocolate then don't make this or eat it. Maybe it would be better for some to take smaller slices if they think it was "too much"

Reviewed On: Dec. 3, 2009

I made this a couple weeks ago to use up some braising meat I had bought. My husband was skeptical at best because he thinks anything that has to be pounded out and covered in gravey can't be good. After setting it on the table and him taking the first bite he commented that he was surprized at how good it tasted. Not only did he eat it all but went back for seconds and thirds. I'm going to try the sauce on chicken baked in an oven bag this weekend. Very tasty and good recipe Thank you.

Reviewed On: Apr. 22, 2009

Very quick and easy base recipe. I did a twist on it and both my husband and my picky 2 yr old son gobbled them up. To the filling I added onion powder instead of onions. I omitted the pementos and added pesto sauce (1 1/2 tsp) and I used purdue already cooked oven roasted chicken brest strips (diced). To the crust I used 2 packages of creasents and just made large triangles. After basting the butter on I sprinkled the tops with Mc Cormick's crusting blend (Italian herb and cheese). They smelled wonderful while I was baking them and tasted just as good as they smelled.

Reviewed On: Sep. 21, 2008