Reviewed: Mar. 4, 2012

Delicious...but salty!!

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Reviewer:

gertrong

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Reviewed: Jan. 1, 2012

these are wonderful! i didn't have this screen up when i was in the kitchen so i forgot about the floured surface (that would have made a BIG difference i think) and rolled them from the longside instead of the short. but let me tell you, just like beauty its whats on the inside that counts! YUM i didn't have the feta so i used thin sliced provolone to go with the thin prosciutto and thin hard salami i put in there. and i sprinkled them with dried basil (that's all i had on hand) before i rolled them up. love this recipe. ty for sharing it.

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Reviewer:

POTTSBR

Cooking Level: Intermediate

Home Town: Johnsonville, New York, USA

Reviewed: Apr. 10, 2011

These were just "OK" - nothing that my husband or I got excited about.

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Reviewer:

ewpower

Reviewed: Sep. 3, 2010

5 stars ++

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Reviewer:

Kari

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Leesburg, Virginia, USA

Reviewed: Aug. 11, 2010

We thought these were delicious. I used seasoned feta (containing basil and sun-dried tomatoes) and thought that additional sun-dried tomatoes would be an excellent addition in the future. However, I have to knock off a star for 2 reasons. #1. It would be extremely hard to get 5 segments from each rectangle; I only got 4, and each of my end pieces was a little skimpy (and I doubled the feta in these). #2. At 375, 16 minutes over-browned mine; I'll use 350 next time. Thanks for the recipe, I'm sure I'll use this, (or some combination of this) again!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Feb. 11, 2010

My girls loved these! I made them exactly as described with prosciutto for a progressive dinner party and they were a huge hit! Thanks for the recipe!

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Reviewer:

migirl_24

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: New York, New York, USA

Reviewed: Sep. 21, 2009

make sure you bake on the middle/top shelves of oven. The bottom of mine burnt and the top was still doughy, but the ones that did cook thoroughly were great!

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Reviewer:

elisaleigh

Reviewed: May 13, 2009

Pretty, and probably would've been great if they weren't so salty. It just killed the flavor for me. Next time I'll try salami and mozzarella and see how they come out, I guess.

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