I can only give this 2 stars because as written it simply is not dough. It was way too wet. It's got great ingredients and on paper it was a stand out from the rest. Due to how sticky it was, I threw it out and started over making modifications. Modified, if interested, I used about 1 cup of water, 1/4 cup tomato sauce, 1/2 cup corn flour and 2 cloves roasted garlic, only 1/2 tsp italian seasoning blend b/c I was making it into mexican pizza....hardly the original recipe. I rolled it thin and heated my stone to 500 instead of 450...we don't like crust too chewy.

This recipe was very tasty as written. We prefer more zest so I hand tossed in cracked pepper and garlic powder.

Don't fear this recipe. It really is easy and fabulous! I've made it several times, and I have learned that wilton parchment paper with wilton cake release to "prepare" the paper is MUCH better than waxed paper. The paper will come off with absolutely no effort- it just can't stick. I have only had the cake crack once- and it was because I forgot to set the timer and I overbaked it by a couple minutes-so watch the time. It doesn't look like a sheet cake when it is done. It is very shiny and spongy. I agree that there is not enough spice. I sprinkle pumpkin pie spice on top of the filling before rolling it up and I add about 1 teaspoon extra cinnamon to the batter (eye measurement).

I was looking for a texture improvement to my "butter" recipe. I don't usally like crisco only recipes, so the compromise intrigued me. I tried it exactly as published and the cookies were chewy with crispy edges- just as the author stated and exactly what I was looking for. It's a keeper.

All thumbs up from my family of 5. Finally tried it after looking at it several times. Changes- afraid of dry wine and white pepper for kids. I used Pinot Grigio and very fine-almost powder grind black pepper. My chicken stock was made with roasted garlic.

I gave this a pre holiday test run. It was a fine salad but too bland for my personal taste. Approx. 3 TB powdered sugar could be pre mixed with the cream cheese for improvement.

I make these exactly as recipe reads although I don't measure the cheese and probably add more by sight. This is one of our favorite sides to grilled steak.

Truely italian. Similar to my 85 yr old grandfathers.I prefer a dark red wine, and I well-browned the meat prior to simmering. A delicious recipe.

Reduced sesame oil to 1/4 tsp and added crushed peppercorns. Excellent.

These were bland even though I increased the cinnamon by almost double. The texture was fair, I pulled them from the oven 4-5 minutes early to keep them moist. I think an oil recipe would have allowed the pumpkin flavor to come through better. After tasting, I topped the frosting w/crushed skor and a butterscoth swirl to try and salvage them. This made them beautiful, and tasty in my kids opinion, but they were not salvagable.

Delicious exactly as directed. I topped it with fresh mango,pineapple and red onion salsa. Flavors went great together.

This was excellent and it was rewarding to spend the day in the kitchen and end up with such a melt in your mouth recipe. Served it w/our favorite wine,green salad w/bayshrimp and Danish Bleu. I hope I don't offend, by changing the authenticity to suit our tastes, but I added minced garlic to the ragu, omitted the bacon and chicken livers. I hand added fresh grated romano and a little fresh parmesean to the bechamel. Rich and divine. Thank you!

This recipe is the foundation of one of our favorites that has pretty much replaced enchiladas in our house. The only changes-corn tortillas, 1/2-3/4 can/jar of salsa verde in place of 1/2 the cream of mushroom soup. Awesome!!