Reviewed: Jul. 26, 2009

My sister-in-law always made these back home and I loved them, and it was nice to find the recipe. Loved them now just as much as then! Didn't change a thing!

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Lori F.

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

These are the best! I love to make these for parties. Always a hit!

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AmyLynn

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Jan. 10, 2009

A dear departed friend gave me this recipe years ago. She added a handful of oregano. She also gave me the tip that these freeze very well. Just put them together on the party rye, freeze on the cookie sheets, and when you're ready to eat them, just toss a few on a baking sheet and bake at 400 until browned on top.

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 26, 2008

Very tasty. I added some cream cheese based on a friend's suggestion.

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Jackie R.

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Reviewed: Feb. 9, 2008

There was not too much flavor to this. All it tasted like was sausage on rye toast.

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SteelersFan

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 31, 2007

One of my favorites. I prepare them ahead of time, freeze them and they're ready in 15 minutes.

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dkbrawley

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Reviewed: Dec. 23, 2007

I have been making these for years, but I use a pound of italian sausage instead of ground beef and pork....much more flavor!

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trish555

Cooking Level: Intermediate

Home Town: Crestwood, Missouri, USA

Living In: Fenton, Missouri, USA

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Reviewed: Nov. 30, 2007

I make these all the time, just a suggestion you can make ahead of time just freeze before baking and then you can place in a ziploc baggie....take out what you need and put under the broiler for about 5mins perfect and a real crowd pleaser !!

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VERONA1216

Cooking Level: Expert

Home Town: Mastic, New York, USA

Living In: Horn Lake, Mississippi, USA

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Reviewed: Nov. 17, 2007

I use a spicy mustard instead of worcestershire and ketchup and the hot and zesty roll of sausage. There is no need to microwave the cheese and dirty a bowl. Drain the grease from the meat, put it back in your skillet, add the cubed cheese and cook until melted.

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TRICIA2277

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Reviewed: Jul. 10, 2007

Great recipe, very easy! I had these years ago and was so glad to come across the recipe because I didn't know what they were called. I accidentally forgot the ketchup but it was still really good! Everyone at the party loved them. Thanks again!

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CardinalsFan

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Reviewed: May 12, 2007

I love this recipe but instead of worcestershire sauce and ketchup i just top with jalapenos.

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Tina

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2007

We make these all the time at holidays or when the choice arises. I do not use the ground beef just Jimmy Dean Sage sausage.

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J. Ann

Cooking Level: Intermediate

Home Town: Swanton, Ohio, USA

Living In: Whitesburg, Georgia, USA

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Reviewed: Dec. 24, 2006

These were a big hit at a small family Christmas gathering I hosted. Everyone was familiar with them, had many names for them, but all had the same opinion - that they are delicious! This is an easy recipe that is sure to please!

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Tiffany

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Dec. 23, 2006

I use italian sausage only and add a little dried onion when cooking. Always a hit.

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AmyG

Home Town: Saint Louis, Missouri, USA

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Reviewed: Apr. 30, 2006

Good, although I only used an 8 oz. loaf of rye bread and that worked perfectly. 8 oz is equal to one loaf at my local store, not 1 lb. as the recipe suggests. My husband said he would have like this better with some pizza sauce on the bread, although that is no the traditional pizza rye that I know. Also, a friend of mine told me she hads a little mozzarella and oregano to the topping.

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kristen

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Reviewed: Dec. 30, 2005

Very good!

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KADYKEL

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2005

This is Irrestible!!!!!!!!!!!!!!!!!! People Love These at parties! EXCELLENT!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Jun. 27, 2003

I made these party pizzas for a party I was catering..........I made enough for 50 people, and I still ran out early! These were the hit of the party, and they travel well! Make the topping ahead of time, then assemble and bake at the party. I kept them warm in a chafing dish. Way to go!

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KIKIAGGIE

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Rye Bread Party Pizzas

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