Reviewed: Nov. 12, 2009

Very good, very fast and easy!! Will make again and again!!

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kcmartin1

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

Excellent! My husband went crazy for this. I had some refrigerated crescent roll dough that needed to be used up, so I did use that instead of making my own dough. I brushed the dijon mustard on the inside of the dough before assembling. LOVED the pickles in there. Will make again very soon. Thank you!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Oct. 20, 2009

I made this as directed but also added honey mustard brushed on the inside of the dough, and put caramelized onions between the ham and swiss. Everyone loved it and I will make this often. This recipe is perfect as a base recipe as well. Next time I will try a version of Philly cheese steak. Thanks for this one- a definite keeper.

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grandma-diane

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Bradenton, Florida, USA

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Reviewed: Oct. 13, 2009

I cheated a lil bit and used store bought crescent roll dough to make this. WOW this was amazing. I made it the first time when we went to my parents. We spent the day closing down the trailer for the season and were all tired and cold when we got home. This hit the spot. Everyone loved it. In the first week after making it, it has been requested twice and my mother had me write it down for her. Even my father who is a meat and potatoes man asked for seconds.

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Beverley

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Orangeville, Ontario, Canada

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Reviewed: Sep. 2, 2009

Great base recipe. I tweaked it to fit my family's liking. I made the dough in my kitchen mixer. I only used a half a pound ham, sliced swiss slices, and then sliced onions over that. The braid came out crispy on the outside. The inner bread was perfect. I served slices with sides of pickles and potato chips. The whole family loved it. Next time I will give the inner dough a light brushing of mayo and dijon just for an added punch. The cold leftovers are great as well. Just slice thin and spread a little dijon or mayo over the top. Yum!!

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ShopCook

Cooking Level: Intermediate

Home Town: Basehor, Kansas, USA

Living In: Linwood, Kansas, USA

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Reviewed: Aug. 22, 2009

this was soo tasty. I used the dijon with the course mustard. My bread was super tough but I followed the directions. I will try again to see if I can figure out what I did wrong. Love it! quick and easy :)

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jenny

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Reviewed: Aug. 13, 2009

I loved this recipe and so did my family. I cut this recipe in half and it fed 4 people with soup. I only had dry active yeast instead of quick yeast so first I proofed the yeast then after kneading I let it rise in a greased bowl for about 30 minutes until doubled. Then I rolled it out. I also didn't need much of the remaining flour added in, Maybe because the change in yeast? Idk. But it came out great. I also used what cheese I had on hand so it was half cheddar and half mozzarella. I will be using this dough recipe for a variety of fillings!!!

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greenbabby

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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Reviewed: Aug. 11, 2009

I honestly hated this recipe and so did my family. I followed the instructions exactly, but it just isn't for us. I have other VERY similar recipes that taste SO much better.

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Strawberry Shortcake

Cooking Level: Beginning

Living In: Reedsville, Wisconsin, USA

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Reviewed: Aug. 5, 2009

My husband and I really enjoyed this. I halved the recipe and did leave the pickles off. Even though we are pickle fanatics; warm pickles aren't quite as appetizing. I served this with ranch for dipping and a side salad. It made a wonderful lunch. :)

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~*Morgan*~

Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA

Living In: Portales, New Mexico, USA

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Reviewed: Jul. 16, 2009

I think it was pretty good. My family said that they liked it. I used 2 and 1/2 teaspoons of yeast because I DID NOT know what type of yeast I was using (it was from Taiwan and there was no label lol). Anyway, it was pretty nice. The braiding was really fun and easy to do. For people who don't understand the instructions, here is what I did, I first rolled it into a rectangle. Second, I cut off the corners of ONE of the shorts sides. And then, I cut the strips and placed the ham onto the middle. Then I just "braided" it by lifting up each strip one by one, alternating each time. So I first did one side, then another side. I also had to bake it longer because the bread's inside was still kind of raw. I really recommend this recipe though. Oh, I also omitted the pickles. Good luck!

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Esther Chang

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Reviewed: Jul. 15, 2009

The only change I would make next time is decreasing the amount of pickles and maybe adding some dijon mustard in with the filling. The taste was great, just felt the filling was a little dry. My husband's only complaint was that there were no leftovers.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: May 19, 2009

This is so yummy! I made one change; the store was out of ham so I tried this with roast beef and sliced swiss. Excellent! The pickles add a nice bite. I love the dijon in the dough also. I had to re-read the braiding instructions a few times since I have never made anything like this before, but once the light dawned it was so easy :) I can't wait to try this with ham, thanks for a wonderful recipe that impressed my picky boyfriend! UPDATE: Made this with ham for DBF's family; they loved it! They have a convection oven, I set it for 370 and cooked about 25 minutes. Excellent!

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