I made this recipe almost exactly as written with the following exceptions: I used about 1 1/2 TBSP. dried parsley flakes instead of fresh. I baked the bread wrapped in foil at 350 for about 20 minutes, then topped with mozzarella, and broiled open faced until cheese was bubbly and browned. The extra cheese really added a lot! I took it to a friends house (who are gourmet cooks themselves) and everyone raved about it!

Reviewed On: Mar. 1, 2009

Very tasty recipe! Make sure to measure the ingredients precisely, or you end up with tons of extra filling. I ended up cooking this for about 45 minutes because the cheese wasn't very melted after only 25 minutes. This will become a regularly used recipe in our house!

Reviewed On: Jan. 20, 2008