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Reviewed: Nov. 4, 2008

I'd give it 2 stars but it actually tastes better cold.

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Reviewer:

VIVNIDHI


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Reviewed: Sep. 7, 2008

These were a big hit with the guys for a type of breakfast sandwich at the football game. They travelled really well too which was great. I used refrigerated french bread cans which saved having to thaw and roll out the dough. I added sauteed red bell pepper which added great color and flavor. I used mozzarella, Italian three cheese blend, Italian sausage and a sprinkling of oregano. I didn't use the amount of cheese/eggs suggested and I had more then enough filling. I may turn the oven down and cook for longer next time; the outside was beginning to get dark brown when the inside was still doughy. (Any suggestions anyone??) Delicious - Thanks Jo Ann!

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WashingtonHuskiesFan

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Mar. 10, 2008

I couldn't find frozen bread dough, so I used a refrigerated french bread, and unrolled it. Worked perfectly because it saved me the rolling process. I used one pound sausage, four eggs and a sprinkling of cheese. Baked in about 40 minutes.

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Reviewer:

MrsFisher0729

	Cooking Level: Beginning Home Town: Jonesboro, Arkansas, USA Living In: Dallas, Texas, USA
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Reviewed: Mar. 12, 2007

Great! Made some without cheese and some with because my picky eater doesn't like cheese. They were great after school snacks for teenagers! To make in a smaller batch, I used frozen rolls. Rolled each into a circle after thawing and filled, crimping edges to make individual pockets.

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Reviewer:

Carlene

	Cooking Level: Intermediate Living In: Edmond, Oklahoma, USA
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Reviewed: Apr. 17, 2006

This is a fantastic recipe! My mother-in-law taught me how to make this, and it's always a hit. Either a snack, or a meal in itself. She would use mozzarella instead of provelone, and would use Italian Sausage as the base. She would also kick it up by adding parmesan or romano cheese to the sausage-cheese mixture. The more, the more decadant. Can also make with frozen spinach in lieu of sausage. Basically, a mini calzone and oh so yummy. Don't be afraid to add oregano. This freezes well, too.

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Reviewer:

CHEFTASTY


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Reviewed: Dec. 7, 2005

This was a very big hit! I served it for brunch, and would definitely do it again.

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3 users found this review helpful

Reviewer:

TIAV


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Reviewed: Nov. 28, 2005

My sister made this yesterday for Sunday brunch. She baked it first thing in the morning, then gave it 5-10 minutes in a hot oven just before serving.(Maybe it could be made the night before?) It was a hit.

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ANDREA VETERE CANADA

	Cooking Level: Intermediate Home Town: West Hill, Ontario, Canada Living In: Whitby, Ontario, Canada
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Reviewed: Feb. 2, 2004

We liked this pretty well. I did add onion to cook with the pork and a little pepper to the eggs. I wasn't crazy about the pepperoni, so I will just leave it out next time. I brushed with butter instead of egg. Thanks Rose!

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Reviewer:

Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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