Reviewed: Jun. 27, 2011

Omg, this was sooo good the first time i made it. Next time i make it i want to add some sauteed veggies. I loooove veggies on my pizza. I read others dipping it in marinara and fully reccomend it.

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Reviewer:

stacy.211

Cooking Level: Expert

Reviewed: Apr. 20, 2011

Your recipe was my inspiration to skip the pizza sauce on my own version of a pizza sandwich: bread, butter, mozzarella, pepperoni, diced onions. Bake in 375 degree oven for 10 minutes. Delicious! Thank you.

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Reviewer:

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Denver, Colorado, USA

Reviewed: Jun. 13, 2009

We really like these as an alternative to garlic bread or as a quick lunch. I make mine using ciabatta rolls.

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Reviewer:

JOFEE

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Orrville, Ohio, USA

Reviewed: Dec. 29, 2008

Made these as an appetizer for the holidays with a couple of changes. I omitted the parsley and used Italian Seasoning, grated the onion, and used crescent roll dough. I rolled out the dough, making sure to seal the seams. Spread the mixture over the dough and rolled it up jelly roll style starting at the long end. Make sure the seams are sealed so the filling doesn't ooze out. Bake until brown, cut into slices. They look like little pinwheels and make just the right size appetizer.

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Reviewer:

Pat H.

Cooking Level: Expert

Reviewed: Oct. 11, 2007

Yummo! This was really good! I can't give a "true" review b/c I had a few changes. I made these open-faced and omitted the parsley after reading a couple of other reviews. I added some Italian seasoning and minced garlic. This turned out good, was quick, and I will definetely make this again!

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Reviewer:

puckerup

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

Reviewed: Sep. 13, 2006

This was great!! And very easy to make. It served a a great addition to the Chicken Scampi recipe

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Reviewer:

krzylittlecara

Cooking Level: Beginning

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Aug. 1, 2005

This was a nice change from your average garlic bread. Next time I won't add the parsley but all in all this went nice with the alfredo I made tonight.

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Reviewer:

Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

Reviewed: Jul. 31, 2004

We really liked this, but I did change the ingredients quite a bit-Provolone and genoa salami instead of mozz. and pepperoni; garlic instead of onions; oregano and basil instead of parsley; rolled in pizza dough instead of rolls. The basic idea stayed the same and even my 18 month old liked it.

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Reviewer:

JESSICA1467

Cooking Level: Intermediate

Home Town: Oakdale, New York, USA

Living In: Riverhead, New York, USA

Reviewed: Apr. 28, 2004

I didn't think these were too bad. They had a weird taste which I think was the parsley. Overall the bread kind of bored me, I wasn't too impressed. I followed the recipe exactly but will not be making this again.

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Reviewer:

RogueOnion8

Cooking Level: Expert

Living In: Vancouver, Washington, USA

Reviewed: Mar. 23, 2004

next time i make this I will use less Parsley. I will also include pizza sauce for dipping the bread in. Found it to be somewhat dry. But all in all wasn't not that bad.

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2 users found this review helpful