One of the best dishes I've ever gotten from here. I really was a hit with my family after making this. I did use Hot instead of Sweet Italian Sausage and it was very well received! I will make this again and again.

I finally got around to making this for a small group and they were gone in seconds. A few suggested changes. I mixed cheddar and mozzarella cheese. On the pitas before baking, in addition to the Parmesan, I sprinkled on some Italian Seasoning and drizzled olive oil over them. One interesting comment of note from my guests - "The basil makes this recipe!" Oh and one other thing - I used Pizza Sauce instead of Marinara sauce and mixed a little parmesan into the sauce.

I made this at Christmas time. I thought it was just OK, but to be honest, everyone there gobbled 'em up. So I guess they will stay on my rotation.

I make this often as it's quick and easy.

Comes out great and we have this for Breakfast occasionally on a Sunday morning. The recipe works well as is, but I sometimes substitute Monterey Jack cheese for the Swiss.

I made this twice. I took out the ranch and it was good. I also shaped it into a Christmas Tree and put on a platter and it looked very pretty and festive. The second time I made it I added 7 sundried tomatoes to the mix (and whirled everything into a food processer). It came out even better and it really added a great flavor to it.

I made this twice and used a wok. It came out great and my guests enjoyed this too. The first time I just used the Old Bay Seasoning (without the blackening since I didn't have it) and the second time I found the seasoning. It was good either way. I also added 1/2 teaspoon of the minced garlic as well. Excellent!

A huge hit! I made this for a large bbq that had a lot of other appetizers brought by others and this one was one of the most popular and disappeared quickly. Instead of crackers, i baked pita bread cut into pieces (white and wheat) coated with olive oil and italian seasoning at 350 degrees for about 10 minutes until crispy (but not too much or they burn quickly)

The first time I made this recipe, I understood why some folks rated these poorly as dry and tasteless. It was obvious to me after the second time that they overcooked them because the next time I made these, I was careful about the timing and they were scrumptious. I've since made them for a variety of different groups and they have always gone like hotcakes. Please note the reviewers that called this recipe dry and tasteless most likely cooked them too long. This recipe is now a standard for my italian themed parties. For the pizza sauce, I used the canned and add 1/4 cup of parmesan and some Italian seasoning.

I've made this numerous times and always get rave reviews. The presentation itself is wonderful. I follow this one as is - no substitutions are needed.

A huge hit at my recent party. I had a number of appetizers that I served and this one was the most popular. What's great is that the effort to make it is minimal. This one is a keeper!!

This one tasted OK to me, but not a lot of folks ate this one compared to the other appetizers served..... I probably won't make this one again.

This was a big hit with everyone. I substituted Frontera Tomatillo salsa for the tomatoes (1/4 cup) in the recipe and it worked out great. I plan to use this again very soon.

This received raves when I served... I was very surprised how well the tangerine juice mixed with the Olive Oil. I juiced a number of tangerines to make this and found a lot of dressing leftover - not sure why. Anyhow, this will be used again.

This was very well received. I used all stuffed pitted olives and varied between garlic stuffed, sundried tomato and jalepeno. Some thought the jalepeno ones was too hot, but rest were gobbled up. I also substituted cayenne for paprika....