Reviewed: Apr. 27, 2009

I made these this morning planning on eating them later in the day, wrong, as I was cutting them of course I had to taste, ended up being my breakfast. Recipe is excellent as is. In my oven I baked the crust 10 min before putting the asparagus on. I would eat this as my meal or serve as an appetizer. Thanks for a great recipe Judy.

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Reviewer:

Blazer

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

Very very tasty.. I took the advice of bringing the recipe with me and sure enough everyone wanted it!

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Reviewer:

~*Morgan*~

Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA

Living In: Navarre, Florida, USA

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Reviewed: Dec. 16, 2008

Make a double batch! Trust me, the first one won't last long. Here are a few tips for greater success: Bake the crescent rolls a few minutes longer before adding the toppings; it will make the crust better. Add the tips to the saut'e process for only a flash; it keeps them crisp and yummy. A pizza cutter works really well to cut the squares, and last but not least, just print the recipe and take with; EVERY body wants it!

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