Reviewed: May 4, 2012

I found this to be very, very boring. Also, it was VERY DIFFICULT to pick-up the dough that had been filled and place it on the baking sheet. To help with this problem, I suggest cutting the dough in half b4 filling it and then place the two filled 1/2s on the baking sheet and/or place the rolled out dough on the baking sheet b4 filling it and then fill it with the sausage mixture on the baking sheet so you don't have to lift the unbaked roll onto the baking sheet.

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Reviewer:

tobie

Reviewed: Apr. 11, 2012

great for appetizers

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Reviewer:

pie expert

Reviewed: Apr. 9, 2012

Quick, easy and very tasty! I substituted the swiss cheese for shredded mozzarella, provolone and cheddar. I skipped the poppyseed and brushed the bread with melted butter after it baked for 20 minutes and topped with mozzarella, put in the oven for about 3-4 more minutes! Great...

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Reviewer:

Edwina B

Reviewed: Apr. 8, 2012

Delicious!

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leekris

Reviewed: Feb. 5, 2012

This was pretty good! I used ground pork instead of ground sausage. For dough I bought fresh pizza dough from the grocery store deli. It was very yummy! Only issue is that my dough didn't brown. I would brush oil over it if I did this again. Other than that, no issues!

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Reviewer:

Dan&Nicky

Reviewed: Nov. 17, 2011

Fabulous! Not just as an appetizer but also as a light meal. Did not squeeze all the juice from the olives and the peppers and then mixed these into the cream cheese before I spead onto bread. Made it easier to spread and got all ingredients thoroughly mixed. YUM!

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Reviewer:

kdmitchell

Reviewed: Nov. 15, 2011

This recipe is wonderful.....everyone at work got a copy of the recipes, oh the family loved it too!!!

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5 users found this review helpful

Reviewer:

FRANKIETRIP

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Cooking Level: Expert

Reviewed: Sep. 26, 2011

I found this easy to do. I'm thinking I would like mozzarella better than the Swiss cheese and I might want to add a little marinara sauce to the mixture. Will definitely make again for appetizer or evening snack. I'd like to try making and freezing ahead.

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25 users found this review helpful