These turned out terrific! I had originally picked this recipe so I could put the dough in the fridge overnight, but ran out of room. So what I did was to roll the dough in to 72 little balls, put them on a baking sheet in the freezer and once frozen, put them in a freezer bag. On the day I needed them, I put three balls of frozen dough in 2 muffin tins about 3 1/2 to 4 hours before baking, covered them to rise and they were perfect! Stuck them in the oven for about 10 minutes and everyone loved them. Absolutely will make these again and perhaps just keep the little balls of frozen dough in my freezer for when I need it.

Reviewed On: Nov. 23, 2007

These were incredible! I used fat free sour cream, regular cream cheese and added just a little fat free half & half because the potatoes were so thick. They heated up in the oven nicely on the big day and I put them in a chaffing dish to keep warm. There were the only thing I didn't have left over...:(. Really, really good. A keeper for next year, no doubt.

Reviewed On: Nov. 23, 2007

This was awesome! I made this today to test it for a supper club I belong to and need to bring an appetizer. I love Brie and this really fit the bill. I used Cibatta rolls and it was a great bread for soaking up all the juice. Next time, I will drain the mushroom/garlic mixture before adding the Brie. I don't think it needed all that liquid. My supper club is going to love it!

Reviewed On: Nov. 4, 2007