Reviewed: Apr. 25, 2007

Great appetizer and super easy to make. These were first thing gone at my last gathering. Stuck a toothpick in each one for easy grabbing.

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CookinNurse

Cooking Level: Expert

Home Town: Greeneville, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 19, 2007

My kids loved them! I spread a little pizza sauce on the dough before rolling it up. My kids thought they had done something special to get these. Mine didn't turn out as pretty, but they tasted great!!

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BOZUE

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 19, 2007

I think these are terrific! I made them last night as a snack using reduced fat cresents (store brand!)and pre sliced thin pepperoni. I tried with sprinkling italian seasoning in them and with no seasoning, my husband wasn't a fan of the seasoning but I thought they were great either way. I am baffled by the reviews about these being messy and time consuming?? I rolled these up and finished in less than 10 minutes and I got mozzerella sprinkled a little here and there but I just wiped it up! I didn't freeze them either, I had no problems cutting them. And trust me, if I can make these easily anyone can, because I am a novice cook! I will make these again and again!!!

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REBEC1120

Cooking Level: Intermediate

Home Town: Franklin, Massachusetts, USA

Living In: Uxbridge, Massachusetts, USA

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Reviewed: Apr. 7, 2007

These were awesome and they were eaten up immediately. I followed the recipe and served this with marinara and (my favorite) homemade Ranch buttermilk dressing. They aren't the healthiest so I try not to make these too often.

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Robin Shiflett

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 3, 2007

I made this for an "appetizer dinner" we had with friends and this dish was one of the favorites. Did as some suggested and added a bit of italian seasoning and a parmesan/romano mix. Also used the extra large crescents. Will definitely make again.

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Kelly E.

Cooking Level: Intermediate

Home Town: Thompson Falls, Montana, USA

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Reviewed: Apr. 3, 2007

I made it with oregano and light mexican shredded cheese. It is hard to keep them together- just make sure its refrigerated well and use a toothpick. I sprinkled parm. cheese on wax paper before I put the dough down to keep it from sticking when I was trying to put these together. The parm. cheese made it taste great too.

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Elise

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Reviewed: Mar. 17, 2007

Made this recipe at a game night with a bunch of friends. The guys had these completely devoured as soon as they came out of the oven. Burning their tongues did not stop them from eating them all. I have never had that happen to an appetizer i've made before. They were gone in 2 min. Great recipe.

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ASTARKY76

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Reviewed: Mar. 12, 2007

This was a really fun recipe. It's easy to make, although a little hard to cut into separate pieces. This is something that kids will enjoy helping with!

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Cemetery

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Mar. 12, 2007

These must have been good because they were gone in a class of 8 and 9 year olds but I didn't get a chance to try them. Used much less cheese so it wouldn't ooze all over the place. Also used the new crescents that come with the garlic spread that I spread on very thinly before layering and rolling. I'll make these again for a party and be sure to try one before I put them out!

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yogamom

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2007

These were yummy. I used the super big crescents and rolled them out. I brushed them with butter and sprinkled one side of them with parm cheese, parsley, basil, and oregano before rolling them. I also made some with ricotta, crushed garlic, cheddar and mozzarella cheese for the non meat eaters. The key to easily preparing these is to make sure you roll them tight and keep them cold. I'll be making these again soon.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 9, 2007

It was the only food completely eaten at a girls party! Used the New Garlic Butter Crescent Rolls- YUMM. I think sliced mozerella cheese would make for a cleaner cut but shredded worked great. Made them 2 days before, froze them, and then sliced them right before the party and baked! Thanks for the wonderful recipe.

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Kayla

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Reviewed: Feb. 5, 2007

Conceptually this is a great recipe. However measurements seemed way off, and prep was extremely messy.

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GRIMGIRL

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Reviewed: Feb. 5, 2007

Wow! I couldn't believe that something so simple was such a huge hit at our party! Like others, I had trouble keeping the dough together as I rolled it, so next time I will make sure I pinch the dough together better. Messy, but fun to make and very tasty!

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CulinaryCutie

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Feb. 5, 2007

Everyone really loved these. I used sliced peperoni and mozzerella from the deli of our supermarket. I just cut the slices of peppereoni in half and used 1 and a half slices per section. Same with the mozzerella. These slices were nice and pliable, and made the rolling up easy.

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KARLA10

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Medford, New Jersey, USA

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Reviewed: Feb. 5, 2007

These aren't awful, but they aren't great either. They're time consuming and messy. It's difficult to roll them without the fillings falling out or the seams splitting. They're also difficult to cut without making a mess. The crescent roll taste is overpowering. Using actual pizza dough would make this recipe alot better, but even with pizza dough it still wouldn't be worth the time and effort these take.

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Mya Cooks

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Reviewed: Feb. 5, 2007

I made these for our Superbowl party and everyone loved them! I used others' advice and sprinked the dough with Italian Seasoning and Parmesan and froze them for 15 minutes before slicing. Great recipe!

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Dawn

Cooking Level: Expert

Living In: Edinboro, Pennsylvania, USA

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Reviewed: Feb. 3, 2007

these are good - i did have a terrible time rolling them up - despite the mess, they were tasty!

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KTDS

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 31, 2007

I have been experimenting on so many different appetizers to make for the superbowl game this sunday, and my hubby told me that these were the winner! I had to make another batch cause he couldn't get enough of them. These are perfect because they are so easy to make and come out tasting so good. Thank you for the recipe!

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newbiecook

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Reviewed: Jan. 30, 2007

Excellent recipe! Messy but nobody cared! Made them for a party and they were the first to go! Loved them!

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barb durley

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Reviewed: Jan. 27, 2007

Very tasty! I followed the advice of another reviewer who froze the rolls for 15-20 minutes before slicing and baking. That was the key to holding these together! I also baked them in muffin tins, although I don't think it would've mattered either way. They are definitely better fresh out of the oven, but these got eaten after they had been sitting out for awhile too. A keeper!

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