Reviewed: Sep. 20, 2010

This turned out very well. I made my own bread dough, added onion & garlic when browning the sausage, and left out the pepperoni since this was for breakfast. Very easy to make, thanks Jo Ann for sharing.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Grymz

Cooking Level: Expert

Home Town: Waynesburg, Pennsylvania, USA

Living In: Washington, Pennsylvania, USA

Reviewed: Mar. 16, 2010

I love this! Instead of brushing with egg mixture I used garlic butter. Adds a lil flavor. It's great with sausage or without by adding veggies: onion, peppers and mushrooms.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

luv2cook

Cooking Level: Intermediate

Reviewed: Jun. 5, 2009

I took two of these to a breakfast and only a few pieces were left. Everyone seemed to love it. I think maybe a bit less bread, but otherwise quite good and very easy. This does taste good cold. Thanks for the recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Nov. 4, 2008

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

VIVNIDHI

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!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

WashingtonHuskiesFan

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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.

Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

MrsFisher0729

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

rccola

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

Reviewed: Dec. 7, 2005

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

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

TIAV

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

ANDREA VETERE CANADA

Cooking Level: Intermediate

Home Town: West Hill, Ontario, Canada

Living In: Whitby, Ontario, Canada

Reviewed: May 5, 2005

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.

Was this review helpful? [ YES ]
26 users found this review helpful