Reviewed: May 14, 2013

Good, simple recipe. Very flavorful. I used chicken burger instead of ground beef. It gave it more of that authentic cordon bleu flavor. Enjoy!

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Reviewer:

LukesMommy

Cooking Level: Expert

Living In: Robesonia, Pennsylvania, USA

Reviewed: Mar. 23, 2013

I've made this a dozen times (I double up and make two), tried a couple others but keep coming back. I do cover it with foil, bake for an hour then take the foil off and do it another 20 minutes. There are normally only two for supper so we cut each loaf in quarters and freeze it. Tim

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Reviewer:

Tim

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

Reviewed: Mar. 9, 2013

I tried this recipe last fall, and it was really good. My wife is the "fussy eater" in our house and she told me "THIS is a keeper!"

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Reviewer:

whit

Cooking Level: Intermediate

Home Town: Bath, New York, USA

Living In: Brockton, Massachusetts, USA

Reviewed: Feb. 23, 2013

We love this recipe, just how it is, except one thing! I add bacon. I slightly precook the bacon and then wrap it around the outside of the loaf. My family goes nuts with the three different meats and oozy gooey cheese! Love it! Thanks.

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Reviewer:

ArmyWife

Reviewed: Dec. 26, 2012

This was just okay for me Probably won't make again.

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Reviewer:

Olivia Foxfire

Cooking Level: Intermediate

Living In: Seguin, Texas, USA

Reviewed: May 30, 2012

Fast, easy and yummy!

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Reviewer:

Dawn

Reviewed: May 23, 2012

This is a really good recipe as presented. The directions are very clear. I found it somewhat bland as written, but recipes are meant to be a base, you add your personal preferences! I used bacon instead of ham and feta cheese instead of provolone! It was amazing! Thank you for the great recipe!

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Reviewer:

STACINET

Cooking Level: Intermediate

Home Town: Orange, Texas, USA

Living In: Beaumont, Texas, USA

Reviewed: May 7, 2012

Good recipe. Turned out great. To roll it easily, just use the paper to roll it as the directions dictate. If it falls apart, just pat it back together. Make sure that the ends are sealed, just use your fingers to pat it closed. This will keep the cheese from oozing out. I put it in the fridge for an hour or so before cooking it. As others have noted, it can look pink due to the ham.

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