Reviewed: Oct. 12, 2011

I love these for parties! However, I use smoked sausage and cut it up into chunks instead of breakfast sausage. It's so good!!

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1 user found this review helpful

Reviewer:

JCBASEL

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Nov. 22, 2010

these were delicious. I used bacon drippings instead of butter because I was frying bacon for other dishes. I also used some homemade pepperoni, that's all I had. I rolled the pepperoni tidbits and left the ends open to look like sausage rolls. The coating baked up beautifully, crunchy cheesy cracker like texture. These will be added to appy plates many times.

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7 users found this review helpful

Reviewer:

redneck gramma

Cooking Level: Intermediate

Reviewed: Feb. 4, 2010

These were pretty good. I cut the cheese back to 1 cup and felt that was plenty enough for this recipe. The other reviewer was right that this dough needed some water in order to stick, it was pretty dry as written. I added about 1/4 of a cup of water total to the dough.

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4 users found this review helpful

Reviewer:

jm.helle

Cooking Level: Expert

Reviewed: Sep. 7, 2008

These were very good. I had to slightly adjust the recipe. I used 10 oz. sausage links, only 3 tbsp butter, and 1 tsp garlic salt rather than the salt and paprika. I cut the sausages into 1/3 rather than 1/4 bits. You must add water to the mix, otherwise the cheese dough will not stick to the sausage. These would make a great party snack! Also, if you bake them on foil, I recommend spraying with a nonstick spray, as my first batch stuck to the foil a little without it.

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11 users found this review helpful