This was not confusing at all and tasted pretty good. I served mine over speghetti noodles.

Reviewed On: Nov. 10, 2009

I could get about 1 Tablespoon of filling into my rolls and wish that after they had risen and were bigger, that I had added more. These were so good. If my husband wasn't sick, he would probably of eaten them all. But he only ate one. 25 minutes made them crispy in my oven, so I pulled the second pan out at about 22 minutes. I should have watched the first pan closer, but they were so good. I will be making them again and again. Oh, and my oven was at 350 instead of 375 because I forgot to turn it up because I had been cooking all day. And my first batch in the oven turned out a little crispy by 25 minutes. My second batch was heavenly.

Reviewed On: Oct. 25, 2009

I made this last night and stuck it in the fridge. We just ate some and it was good! I would add the eggs differently next time, but it all mixed together quite well. Thickened well. And set very well in the refrigerator. We served it with whipped topping on top, because it help reduce the citrus kick.

Reviewed On: Oct. 24, 2009