The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 24, 2009
I made these for a party recently and these went down a treat! A deff keeper!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 18, 2009
YUM! Kinda reminds me of a BLT without the lettuce. Watch them closely, mine weren't burnt on the bottom but the biscuit was a little more "done" that I would have liked.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 13, 2009
Definitely opt for the phyllo shells - you won't be sorry. I made them with biscuit dough first, and although they were quite good, they were outstanding with the phyllo shells. Thanks for the easy and delicious recipe.
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 10, 2009
I have been making this recipe for a few years and it is always a hit. The original recipe called for spliting the dough into thirds...helps for those who thought the cups too heavy and makes two dozen. The "flakey layers" style is the easiest to split. Make sure to seed the tomato. I also use less mayo and have used 1/3 to 1/2 cup real bacon bits in a crunch. I love cheese so I double what is called for and usually use a Mexican blend because I always have it on hand. There is no need to grease the pan...this is not exactly health food but why add more fat without flavor? Save the calories for extra cheese and bacon! So yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 7, 2009
these were different but in a good way. i couldn't seem to cook them fast enough. my husband kept eating them as i pulled them out of the oven. i would make them again. next time, maybe when hes out of town.
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ann

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 1, 2009
This recipe got my kids seal of approval.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 1, 2009
Used sundried tomatoes soaked in water as I did not have fresh ones on hand and soy bacon. Used Cheddar
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The reviewer gave this recipe 1 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 1, 2009
I was hoping to duplicate a recipe I had tried at a party. Very dissappointed. The flavor and texture were disappointing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 27, 2009
This is by far one of the easiest recipes I have made. Even my sister loved these little cups and she hates bacon. Much like me, those of you who dislike mayo BE WARNED. I added less than 1/4 cup of mayo and it was still very overpowering. I will make this over and over again but next time I will cut out the mayo. If anything I will add enough mayo to slightly coat the mixture but I will use very little of it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 22, 2009
So delicious and super easy! Took to every holiday party last year and were a huge hit. I used only enough mayo to moisten mixture and used 1/3 of a biscuit rather than half. Also, I've added a variety of cheese if I didn't have swiss and they've always turned out great.
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Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 21, 2009
These were good but too much dough as written. Next time I will quarter the biscuits or use crescent roll dough, use only a couple tablespoons of mayo and add a bit of Asiago cheese along with the Swiss; very nice recipe with endless possibilities.
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Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 8, 2009
This is definitely one of those recipes that you need to be prepared to share because everyone will ask for it. I've made these countless times and they've become a Thanksgiving tradition on the app trays I serve while making dinner. I also suggest reducing the mayo (they are quite rich as it is!) and experiment with cheeses. I've used several different kinds. A meatless bacon also works beautifully. Wonderful recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 5, 2009
I doubled the filling only portion of the recipe and was able to make 60 cups (3 packages of biscuits) since I didn't overstuff them and wanted them to look more like mini quiches. I froze them in the mini muffin pan, then popped them out and put them in baggies. The day of the party I defrosted them and put them back in the muffin pan to cook. Everyone loved them and they were gone super fast!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 5, 2009
LOVE these! I took these to a friend's "Supper Club" & everyone raved over them & asked for the recipe! The only modifications I make are: use crescent rolls cut & divided to fit a 24-mini muffin pan; microwave bacon (covered by a paper towel to absorb grease & prevent splattering); use 2 large Roma tomatoes, de-seeded & chopped; chop 1/2 onion & saute in a little EVOO/butter. Oh, & I use MUCH less mayo -- maybe 1/4 cup -- just enough to get everything to barely hold together. These are fantabulous!! Allow AT LEAST 3 per person as an appetizer!
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Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA
Living In: Martinsville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 23, 2009
Fantastic! I made a batch for company and another one the next day to serve with soup at lunchtime. Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 15, 2009
This was tasty but a bit time consuming to dice up all the veggies. I used 3 servings of "Cheddar Buttermilk Biscuits" to equal about 12 oz of dough. I used a mini-muffin pan so I made 24 little cups. The only modification I did was to use only 1/4 cup of mayo. Next time, I would like to decrease the cooking time if I use the mini-muffin trays. If not, I would like to see how these work for a regular muffin tray. Served with "Chicken Puffs" and mixed veggies.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 9, 2009
These were good but seemed like they could use a bit more seasoning or something. I took them to a party and people did seem to enjoy them. I substituted prepared mini phyllo cups as suggested by other reviewers and only used enough mayo to moisten the mixture. If I make these again I will definitely use something to season them up a bit though.
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Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 2, 2009
I've got to say, I didn't love these. I did omit the onion because I don't like it and perhaps that had something to do with it, but I just really didn't care for them. In fact I took them to a cookout that was all finger foods and my dishes are typically the ones gobbled up the quickest, but there were a number left over tonight. They were good, but nothing great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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Reviewed: Sep. 1, 2009
I thought the filling was excellent, however, I thought the biscuit crust was too doughy. I think next time I will use phyllo dough or even a pie crust. However, they were a hit at the bridal shower that I made them for and the hubby gobbled up the leftovers.
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Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 24, 2009
I did not care for the biscuit dough shell, as the doughy-ness overwhelmed the very tasty filling. Next time I will use phyllo dough, as others have suggested. For the filling, I used just enough mayo to hold it together -- probably about 3 T. If made as directed, I think the mayo greasies would overwhelm the other flavors. Less is more!
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