These were very good! I added freshly ground black pepper and diced roasted red peppers and took them to work for a Halloween potluck lunch (called them Infected Severed Ears). They were a huge hit, even with the gross, festive name. I strongly recommend freezing the roll for about 30 minutes before trying to cut it into the individual swirls; this will make the roll easier to cut and prevent the filling from oozing out the sides too much.

Reviewed On: Nov. 1, 2009

This was restaurant-quality deliciousness! My only complaints are that the meat was nearly over-cooked at the 30-minute mark, and for some reason there was a lot of liquid that came from either the meat marinade or parsley salad that dripped out & caused the pita to get soggy on the outside. Will make again and try to be more careful about how much liquid I spoon into the pita.

Reviewed On: Aug. 20, 2009

I had a big problem with soupiness, even after adding 1 T. cornstarch and letting the pie set for about 45 minutes after baking; however, the next day (today), it's perfect. Jumbo peaches were on sale, so I bought 10... only used 5 for this recipe. Think I'll buy another set of pre-made crusts and try it again to see if I can reduce the amount of liquid produced in the pie pan.

Reviewed On: Aug. 20, 2009