Reviewed: Aug. 15, 2011

4.5 Stars: These are a hit! The only issue is the expense and the fact they need to be eaten while hot. It definitely takes closer to 20 minutes to bake, which is why I am shorting it 1/2 star.

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2 users found this review helpful

Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Jan. 2, 2011

Yummy and easy to make, yet impressive looking. However they did take longer the 10 minutes to cook. I would say more like 20 minutes

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5 users found this review helpful

Reviewer:

Lorroth1

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

Reviewed: Dec. 29, 2010

These are sooo good! My husband could not stop eating them. Very simple to make too!

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2 users found this review helpful

Reviewer:

TennPennGirl

Cooking Level: Intermediate

Home Town: Arlington, Tennessee, USA

Living In: Fleetwood, Pennsylvania, USA

Reviewed: Dec. 26, 2010

We really enjoyed these. I followed the recipe exactly. So easy to make ahead put in the refrigerator (I made two and put the other in the freezer). It may take longer, but bake until golden brown on top. Didn't experience greasiness or an OVER salted taste (prosciutto is a salty meat!). I used a very thin layer of mustard, one layer of prosciutto and a thin layer of shredded parm. We enjoyed them!

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3 users found this review helpful

Reviewer:

mickdee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Feb. 25, 2010

yummy just the way they are.

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2 users found this review helpful

Reviewer:

sigarms

Reviewed: Feb. 5, 2010

i used chopped pros. and provolone cheese, with sprinkled parmesan. also used crescent rolls, instead of frozen dough.

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4 users found this review helpful

Reviewer:

b's lady

Reviewed: Dec. 16, 2009

Had to use shredded cheese but it fell to the bottom, slices would be better. Didn't have the right dough so I used crescent roll sheet from pillsbury. Turned out great. Used honey mustard and honey ham and it was great!

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3 users found this review helpful

Reviewer:

brendenj

Cooking Level: Intermediate

Home Town: Woodbury, Minnesota, USA

Reviewed: Dec. 12, 2009

Very good,but also greasy - need to be put on a paper towel to cool,so the grease is absorbed. Also,I believe the oven should be hotter. It took mine about 35-40 mins at 350 for the pastry to cook & brown. Did not use mustard, but basil,sage.olive oil ......& mushrooms! Easy & fast to prepare - that's what I liked. Hors d'oeuvres are often really fiddly & time-consuming to make. These aren't.

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3 users found this review helpful

Reviewer:

jennyf

Home Town: Montreal, Quebec, Canada

Reviewed: Dec. 1, 2009

I thought the flavor was really good, but the bread tasted a little undercooked. Anyone know what I might have done wrong? Still quite good.

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Reviewer:

Sarah L.

Reviewed: Nov. 10, 2009

These were yummy! I had to cook them a bit longer (25 minutes) and because I was out of mustard, I brushed the pastry with olive oil and a bit of garlic and pepper. I got a lot of compliments on this! Would definitely make this again. :-)

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3 users found this review helpful