Beautiful, tasty, healthy and such fun to make! I had a loaf of frozen bread dough on hand, so I thawed it and used it for the crescent rolls. Instructions were clear for braiding. I followed other reviewers and used 1 teaspoon dill (fine) and less onion. Also I sauted the onion and vegetables before mixing with the chicken. I used a mixture of mayo and sour cream. The almonds added a nice crunch if you like them. I'll definitely make this again, possibly for company, and I'll feel free to add other vegetables or other cheeses. Outstanding recipe that allows the cook room for creativity! Enjoy!

Reviewed On: Nov. 4, 2009

Wow, this is fantastic as an appetizer or a vegetable dinner item! I read a number of reviews and took their advice. I cooked the asparagus 2 minutes, blanched in cold water and dried. Then I decided to cut the appetizer pieces in thirds for easy handling. I wrapped 3-4 little stalks containing a mix of flowers and stems with a ribbon of proscuitto... that had a thin layer of cream cheese spread on it. They seemed to stay together nicely and were about two bites each. I also baked some according to the recipe and they were delicious too. This is a REAL WINNER. Thanks for the recipe and all the comments!

Reviewed On: Oct. 19, 2009

All Recipes has two fantastic cornbreads, this one and Grandmother's Buttermilk Cornbread. Both are super and if you don't have buttermilk, make this one. Don't overmix. I do like a can of drained corn niblets in the bread. I mix the dry ingredients ahead of time and then fold it together, pop in the oven, and have a fresh hot cornbread to serve with a salad dinner or soup.

Reviewed On: Oct. 12, 2009