Rye Snack Rounds Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Magnolia Blossom
Reviewed: Feb. 28, 2013
Made as per recipe. Processed cheese seemed to "gum up" the meat.
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Photo by Magnolia Blossom

Cooking Level: Intermediate

Home Town: Lostant, Illinois, USA
Living In: Magnolia, Illinois, USA
Reviewed: Jan. 26, 2009
These are wonderful...guys, especially, like them for a party appetizer. Another review mentioned adding worcestershire sauce. I do, too, along with oregano to give them more of a pizza flavor. The extra "sausage" that I've used was pork or you can simply use ground beef. They can be frozen and heated, as needed, but they are best hot, out-of-the-oven.
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Cooking Level: Expert

Living In: Sun City West, Arizona, USA

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Reviewed: Dec. 14, 2004
My family has always loved these, we call them pizza rounds, I add a tbls of worstershire and 1/2 tsp of tobasco to the meat mixture and put a peperoni slice on each before baking.
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Reviewed: Oct. 27, 2002
This is a GREAT recipe. My mom calls these polish mistakes and adds a few dashes of Worchestire sauce and garlic salt to taste. You can freeze them too and then just stick them in the oven and enjoy them all over again!
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Reviewed: Mar. 7, 2002
I make these every once in a while and people always enjoy them. It doesn't take a lot of imagination to picture the flavor - meaty and cheesy. Eat them within 20 minutes out of the oven and they are wonderful
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Reviewed: Dec. 19, 2001
My mother used to make these for her ladies gatherings and holidays when I was little.......they were always a huge success
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