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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 10, 2008
These taste great! But they are a pain in the neck to make. 5 stars for taste, but I'll be saving the recipe for holidays, etc.
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1 user found this review helpful

Reviewer:

Sugarbear
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Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Dec. 22, 2007
this was great! finally an appetizer my husband doesn't call "fru fru"! i suggest wiping the knife after each cut as any sausage bits clinging to the outside blacken.
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4 users found this review helpful

Reviewer:

Heather
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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 22, 2007
I probably wouldnt make these again. They were alright.
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0 users found this review helpful

Reviewer:

Jess51725
Cooking Level: Expert
Living In: Westfield, New Jersey, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 17, 2007
These are great!!!
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1 user found this review helpful

Reviewer:

Carole sue
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 17, 2007
These were a big hit at the office and at home. I used regular grated parmesan. It might be cheesier if it was fresh, but since the recipe did not specify I took the cheapo route. I also used cheap, mild, full-fat breakfast sausage. I baked the puffs on parchment paper, and when I took them out of the oven I tilted the tray slightly to let the grease run out of the sausage. Then, I lifted the puffs as quickly as possible onto paper towels to allow them to drain a bit (without sitting in a pool of their own grease), transferring them to a paper towel-lined tray. Not sure if the parchment paper was better than brown bags, but it worked--no one thought the pastries were overly greasy. I thought they were even better cold next-day. These were such a hit that I have been requested to make them on game days throughout the football season. Five stars for flavor (does anyone NOT like puff pastry?) and ease. Oh, don't forget your egg wash, they look so much prettier when they are shiny and the seams hold together much better.
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3 users found this review helpful

Reviewer:

Leila
Photo by Allrecipes
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 16, 2007
This was a risk because I usually like to find recipes that are highly rated before taking the time to make. However my boyfriend came across this one and suggested I make it so I went out on a limb! and BOY they were great!!!! I used Jimmy Dean 1/2 fat sausage as well as fresh grated parmesan (I wouldn't suggest anyone use anything but fresh) and they turned out fantastic. Using 1/2 fat sausage obviously to cut back on some fat, but I think full fat would have had WAY too much grease. Give these a try!
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12 users found this review helpful

Reviewer:

LIZZY9VOLT
Photo by LIZZY9VOLT
Cooking Level: Intermediate
Home Town: Ogden, Utah, USA
Living In: San Jose, California, USA
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