My mom always made this when we were growing up, but took the easy way out. She would use Pepperidge Farms Stuffing mix and make that. Also, she would layer the top of the meat with bacon. For those who are not Jewish, give it a try, it's great!

Reviewed On: Dec. 30, 2011

My husband decided that he was going to make this the first meal he EVER cooked. Well, it was great! Simple enough for someone with NO cooking skills to do, and do it well. It was just great. So tasty, too. I think it all depends on the pesto you use. That will make or break it, so be sure to either make your own, or get a good quality one.

Reviewed On: Aug. 8, 2011

These tasted good, but something went wrong and it's got to be my fault. I'm not much of a baker so I'm hoping someone can reply and help me out. First off, when I let the dough sit for the 10 minutes under a damp cloth, it didn't rise...was it supposed to? Also, I didn't want to wait overnight, so I let it sit covered for 45 minutes...again, it didn't rise. Not sure why. I think this is the root of my problem. When they were cooked, the dough was dense, not light and airy like you imagine a cinnamon roll to be. I wouldn't necessarily call them heavy, but dense. Any ideas why my dough didn't rise up? I would love to make them again. I followed the recipe to a tee.

Reviewed On: Mar. 13, 2011