These were wonderful, I get asked to make these on a near-daily basis for the bar I cater for. I recommend roughly shredding the mozzarella cheese instead of dicing it, and adding salt, pepper, dried basil, oregano, thyme, rosemary, paprika, garlic powder, coriander, etc. etc., in small amounts to the breadcrumbs to give the coating a special flavor.

Reviewed On: Nov. 10, 2007

Phyllo dough is out - definitely use either wonton skins or the pastry recipe from another review in this recipe. But the filling is amazing, and with the proper skin, they are the perfect beer snack. I made these and took them to one of my local haunts, everyone was in awe!

Reviewed On: Sep. 22, 2007