I have made these at least 30 times with a few additions to the filling. I add 10 button mushrooms and cook then dice 3 chicken breasts. I place all the ingredients into my food processor and pulse it for about a minute. It ends up being a double batch, but I make 2 batches of pizza dough from my bread machine and after baking it all, I toss the leftovers into the freezer for another meal. I control how big I want them to be. I once served them as an appetizer, making them really small (although somewhat tedious) but everyone raved. My hubby likes these served with pizza sauce, my kids prefer ranch dressing. REALLY YUMMY!

Reviewed On: Aug. 13, 2009

I love this recipe. I used the pesto sauce recipe subitted by sal on this site for the "1 cup prepared pesto", using the serving for 4 instead of 16 on that recipe. I also included in this one a 10 oz. pk of frozen spinach thawed, red pepper instead of the tomatoes and cubed chicken instead of shrimp, as I an allergic. I served this with penne noodles and it was fantastic.

Reviewed On: Aug. 7, 2009

When I first made this recipe I thought I had potato soup in my casserole dish. However, I stuck to it and like another reviewer, and after 75 min., I took the cover off with 15 min. to go and these were AWESOME !! perfect and a nice change from regular roasted potatoes. The second time I made these I cut up an onion and mixed it in. This was was really tasty also.

Reviewed On: Aug. 7, 2009