After assembling the rolls I gave each one a good sprinkling of fresh ground black pepper. I also added black pepper & garlic powder to the sauce. I cooked the rolls for 30 minutes earlier in the day drained the fat then put a dollop of sauce on each one and refrigerated them until 1/2 an hour before the party - at which point I cooked them for the remaining 30 minutes. These were a HUGE HIT. They dissapeared within 20 minutes of the party starting. I doubled the recipe this time around, next time I will quadruple it. I also put a dish of extra sauce on the side for dipping - something I definitely recommend because that sauce is DELICIOUS!
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After assembling the rolls I gave each one a good sprinkling of fresh ground black pepper. I...