The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 28, 2008
I made these for a cocktail party and they were a huge hit! Thanks for sharing the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 20, 2008
I took this to a party and everyone LOVED it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 19, 2008
Friggin delicious! I followed some of the advice of Lori G. and this recipe turned out fabulous. My husband loved them.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 13, 2008
My family loved these! They were very good and it made a lot. I paired these with the best ziti ever recipe and it was a lovely combination. I will definitely make these again.
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Photo by Domestic DIY

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 12, 2008
I made this dish for the first time for a football party we had. It was a huge hit. EVERYONE asked me for the recipe. I did make a few changes though. I added some mozarella and feta cheese and some olive salad for flavor. It was excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 9, 2008
Went very quickly and almost everyone asked for the recipe. Used prosciutto instead of ham. Might have made it a little salty, but good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 30, 2008
i used fresh mozz cheese instead of parm cheese and they were great
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 29, 2008
I needed something different to bring to a work party, I usually bring dessert. I tested on my family for a birthday party the weekend before....EVERYONE LOVED IT! The only suggestion that was to add some sauce for dipping. What a HIT! I received the same reaction at the work party....I printed out the recipes for everyone1 GREAT FOR FOOTBALL SEASON!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 25, 2008
This was a great recipe! Had a football party and all the guys loved them. One suggested serving these with a marinara sauce for dipping.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 22, 2008
NOT a Meal thing! Very Good but I could feel my arteries getting hard as I eat it. I did not use the peppers because I knew my kids would not touch it.
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Cooking Level: Intermediate

Home Town: Holladay, Utah, USA
Living In: North Salt Lake, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 20, 2008
Everytime I make these, EVERYONE raves about them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 18, 2008
These were fantastic!! I didn't have the roasted red peppers, so I sauteed a red bell pepper in some olive oil and added that. I left out the pepperoni, too. I took the advice of others and baked it at 375...it turned out perfectly! :)
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Cooking Level: Expert

Living In: Hartford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 17, 2008
I make a very similar recipe, that will eliminate the soggy crust problem. I call it pizza bread. I coat an oblong pizza pan with garlic oil and stretch out the pizza dough, then layer all the dry ingredients in this recipe on top of the dough and spread a thin layer of pizza sauce over the dry ingredients, sprinkle garlic powder on top and roll it lengthwise. Pull the dough over the ends to seal and place it with the seam side down. Bake at 375 for 45 min. Slice and serve warm . This also freezes well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 14, 2008
I followed what one reviewer said to bake on 375 F and to bake 25 minutes covered and 20 uncovered. It turned out perfect and everyone loved it, including myself!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 14, 2008
Sooooooooooooo good. Didn't have a problem with soggy bottoms, but that might be because I miss read the recipe and did it on a cookie sheet. I made the cover more tent-like and had air circulating. oops, at least it wasn't soggy. It makes a fabulous dinner for at home movie night.
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Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 14, 2008
I made this last night for dinner this was awesome!!!!! I would make this again,and the only change that I would try would be to add some thinly sliced onion I think that would be good. I also did pat dry the peppers, I didn't have any problem with soggy bread mine turn out golden brown.
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Cooking Level: Expert

Living In: Tecumseh, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by CarolinaBoy
Reviewed: Sep. 11, 2008
Wow, this is great! The peppers are an absolute must. I didn't change a thing about the recipe. I didn't precook the bottom shell. The only problem I had was probably one of inexperience. The bottom crescent roll dough did not reach to the side of the 9 x 13 dish. I layered the ingredients on top of the dough and when I poured on the eggs, they ran to the side of the dish. Next time I will extend the layers to the side of the dish (overlapping the dough) so that the egg mixture will stay internal to the squares. This one definitely goes in the recipe box.
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Photo by CarolinaBoy

Cooking Level: Intermediate

Home Town: Porter, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 29, 2008
This is a big hit every time I make it. The only thing I do differently is cut back on the amount of provolone & swiss cheeses. It is a little bit too rich when you use the full amount of cheese. I have never had a problem with it being soggy, and I have made it many times. It is good served hot or at room temperature. I bring copies of the recipe with me when I take it to parties, becasue a few people always ask for it!
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Photo by JULIESM

Cooking Level: Intermediate

Home Town: Saylorsburg, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 17, 2008
These were very good! Little soggy even with the pre-bake but I think that's because I used the eggs recipe calls for and that is too much. Once I got to the party, I put them in toaster oven to dry out a little and add crunch factor ... forgot the sauce for dipping as suggested ... didn't matter because they didn't last long!
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Cooking Level: Expert

Home Town: Havre De Grace, Maryland, USA
Living In: Forest Hill, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 28, 2008
This was a huge hit. I did cook the bottom layer in the oven for about 5 minutes first and patted the meats dry. I personally don't like roasted red peppers so I skipped them but then added an extra layer of meat and cheese. Sliced black olives would have been good too. Adding the top layer of crescent rolls was pretty tricky so I was afraid it would look awful, but once cooked it puffed up and the presentation was fine. Don't forget to brush the top with the egg mixture. I've been asked to make this many times....oh and the leftovers are great for breakfast!
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