Followed directions exactly--won the favorite pie of Thanksgiving (even beating out my chef sister's pumpkin cheesecake). This is a keeper in every way!

Reviewed On: Nov. 30, 2009

Tasted really good (I omitted the salt and added some Italian seasoning) but it was very runny. Maybe I did something wrong? Loved that it felt somewhat healthy!

Reviewed On: Jan. 28, 2009

Like most other people, I altered this recipe some. I used 4 oz. cream cheese, 1 can cream of chicken soup, a little milk, and about 1/4 cup of sharp cheddar for the filling. Used some of the suggested spices (parsley, plenty of garlic, seasoning salt) and topped with egg white, a sprinkle of bread crumbs, Parmesan, and garlic powder. Baked according to crescent rolls, which was 350 for about 20 minutes. Cooked them over a bit because I didn't want them at all doughy. Delish!

Reviewed On: Jan. 9, 2009