Improvised with some already thawed thin-cut round steak pieces that made short bracciole like rolls and baked them at 350. Finish them on broil. They were a little dry, being round steak and slightly overcooked. A little sauce of some kind would have solved this, but I loved this recipe. I'll try it again with the sirloin and the grill. The bacon is cooked first, so if you make the rolls a little less than well, there is nothing to worry about.

Reviewed On: Aug. 30, 2009

Very good, but I think I'd use finer bread crumbs next time for less meatloafy texture. Also, I think I'd bake them rather than fry them. Frying adds nothing to this recipe, except a tougher exterior and fat. Maybe mist them in olive oil and put under broiler a couple minutes, then turn down the oven to 325 until done.

Reviewed On: Apr. 2, 2009

I think 5 star should be something gourmet. So this recipe is tops among everything else. That's what 4 stars means to me. Such a simple and quick recipe. It's inexpensive, tastes great, great texture from the corn muffin mix batter. Only one pan needed. Use a bigger skillet and double it. Change an ingredient or spice here and there and it can be Iexican, Greek, Italian, German, Cajun... Not elegant dining, but good family entree or sports watching party food.

Reviewed On: Oct. 1, 2008