I made this 2 ways - with the refrigerator biscuits and with mini phyllo shells. Both were good, but the version with the phyllo shells was clearly the winner. The refrigerator biscuit version was a little too bready for our taste. I also took the lazy way out and instead of chopping tomatoes, onions, and basil, I used my favorite prepared bruschetta from Sam's Club. I made these for a party and kept them warm on a hot server, but they didn't last long enough to get cold. Thanks for a great recipe.

Reviewed On: Jul. 12, 2009

This recipe turned out great! My family loved it. That said, I gave it 4 stars because I found it very confusing. First, why put butter in with sausage - it's already loaded with fat - and you're throwing it away when you drain. I saved the butter until the mushrooms were added. I suspect it can be omitted entirely. Second, I think the pound of cheese is waaaaay too much. The recipe says put a pinch on each tart - no way that uses a pound. I mixed 1/3 to 1/2 pound in with the suasage and mushrooms after they cooled, and that was very generous. There was so much cheese in the mix that a pinch on top was no longer necessary. In all fairness, I used grated instead of shredded cheese, but a pound is a pound. I also took the advice of others and pre-baked the tart shells for 5 minutes. I will definitely make this again with my slight modifications. Thank you for submitting this great appetizer.

Reviewed On: Jun. 21, 2009

I've made something very similar to this for many years. I use defrosted puff pastry sheets, rolled to 12x14 and then cut into 7x6 rectangles. I place the UNCOOKED chicken (fold the lower tip on itself to make a uniform thickness) and herb cream cheese on the pastry and then fold it into little packages. Overlap the edges and seal with egg wash. Coat the outside with egg wash for a nice shine. Place on baking sheet with folded edges down. Bake at 400 for 30 minutes. The pastry is beautifully browned and the chicken is nicely cooked.

Reviewed On: Feb. 18, 2009