Easy, tastes wonderful, you can make it ahead, and feeds a lot of people for not much money. Oh did I say it tastes great!?! Followed recipe to a T. My only change was brushing the bread with some olive oil, toasting, flip, brush, toast 1-2 minutes then add Bruschetta, then fresh slices of Mozarella - broil. You could easily use 2 lfs. bread and a huge ball of fresh Moz. to slice. I made this the night before the S.B and it did not get mushy. We heated up the left overs the next night and had over pasta. This is a keeper for so many different reasons! Cheers!

Reviewed On: Feb. 8, 2009

I only used the dough portion from this recipe. Been making these for many years and have many, many recipes from famliy from Poland and all over. This dough was so easy to work with, not sticky. Rolled out, cooked and froze well. Just remember to roll the dough to your preferred thickness. It expands when you cook them - like pasta. Also pop it in the fridge to let it chill and stiffen up a bit. I've made it the day before. I'm still using the traditional farmer cheese/potato filling. A trick I have found to make a "fluffier" middle is to DRAIN the potatos well then put them thr. a ricer. Then mix minimially. I will be using this recipe next time! Cheers!

Reviewed On: Feb. 8, 2009

This is oddly enough awesome! I cheated - used steamed baby beets and steamed carrots from Trader Joes (fridge section). Cooked purple pot. in microwave - thr. it in a bowl w/ mayo and mustard and had a meal in about 5 minutes! Did need some salt and as others said hard boiled eggs would be good to. Yipee for a bit of a healthier take on pot. salad! Thanks!

Reviewed On: May 14, 2008