Just made a double batch of these and after testing a couple, I give them a thumbs up. I used dried equivalents of all herbs except for the garlic and rosemary. I substituted pizza sauce for the tomato sauce only since I had just enough on hand and was looking for a good use. The only addition I made was one egg. The only omission was the "Melt", which I've never heard of and feel was unnecessary. These seem quite moist if you don't overcook them. If I basted them with anything prior to baking, it would probably be olive oil rather than margarine.
I made mine a little larger so they took longer and were done at 375F because my oven is notoriously too hot. I cooked them on parchment to protect my good cookie sheets. I plan to freeze these immediately, wrapped tightly in meal-sized packets using Glad Press-n-Seal. They're great to add to a quick pasta meal or to use as an appetizer when time runs short. They're also much healthier for you than the flavorless, spongy, who-knows-what's-in-it things you get frozen from the store!
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Just made a double batch of these and after testing a couple, I give them a thumbs up. I used...