The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 21, 2009
This was pretty good -- I thought it might be too eggy. I had phyllo dough in the freezer, so I used that instead of the crescent dough -- about ten sheets gave me a nice, thick crust. I'm not sure if I would make it again, but my lunch guest asked for the recipe.
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Photo by Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA
Living In: Middletown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 10, 2009
These were very good. I left out the caraway seeds.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 26, 2008
sort of 'blah' I'd do it again, but add less onions and more "other stuff"
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 26, 2008
Nice texture and easy to prepare. I added 1 cup of shredded cheese. Next time I will try with sausage.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 21, 2008
Outstanding. Made just as directed. Can be made in advance and just as good the second day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 7, 2008
Awesome!!! The only change I made was to omit the caraway seeds and substitute dried dill weed instead. I would also use medium size onions next time so the dish isn't overly full. This is a FABULOUS recipe! Delicious!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 22, 2007
Family and I loved this recipe. Very easy & tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 6, 2007
Easy and a great mid-morning, mid-afternoon snack.
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