I was making dinner for my mom and had promised dinner rolls but forgot until I had started dinner. I found this recipe and let them rise on the stovetop while I was baking like another reviewer said to help them rise quicker and it worked like a charm. They turned out great just as the recipe is! And my mom was impressed.

Reviewed On: Nov. 28, 2009

200 calories, 9g fat, 19g protein, 12g carbs (per calorie count) I used 6 mini pot pie pans and altered the recipe as follows: Substituted non-fat cream cheese and instead cooked mushrooms with 2 cloves of garlic, 1/2 tsp sage, 1/4 tsp tarragon and 2 tsp onion powder. Omitted butter and instead cooked mushrooms with 1 tbs olive oil and sprayed tins with Pam. I used extra lean ham (5% fat). I had to add 2 eggs (6 eggs total) to fill the pot pie pans. I omitted the cheddar cheese and salt for nutritional reasons. I omitted the parsley and onions because I did not have them. I refrigerated the individual pies and reheated them at the same oven temp. for 10 minutes. Yummy & easy dinners for a week.

Reviewed On: Oct. 24, 2009

These were super fast and easy. A friend at work was trying to get rid of her tomatoes so I asked her to bring in some green ones for me. I cut the recipe in half, used cornmeal instead of flour, mixed in a generous portion of parmesan, cooked them in olive oil and used boxed bread crumbs as that was what I had on hand. That amount covered two small tomatoes cut in 1/4 inch slices.

Reviewed On: Oct. 9, 2009