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"Another amazing Alton Brown recipe! I used instant yeast instead of active dry and they still turned out amazing. I also made pretzel buns out of half the dough. This is definitely a keeper. "
Dec 28, 2012 on FoodNetwork.com
"Fabulous - as good as I was hoping! It could pass for a dessert."
Nov 24, 2012 on Food.com
"These were awesome! I've made bacon wrapped jalapeno poppers with just cream cheese/cheddar and those are pretty good. This filling had superior flavor and makes it really easy to fill the jalapenos since everything is mixed together. I made a bunch and froze the extras. Upon cooking the frozen ones, the results were still excellent."
Oct 29, 2012 on Food.com
"This was awesome! I didn't used sliced provolone, just a mixture of shredded Italian cheese. This was crunchy just like thin crust pizza and definitely a simpler way to get the similar taste."
Oct 11, 2012 on Food.com
"These tasted great! Mine turned out a bit flat, but I think that may have been from using convection bake."
Sep 21, 2012 on Food.com
"This was pretty good but not very flavorful after a 24 hour marinade. Traditional souvlaki has red wine so I think I'll try adding that instead of Worcestershire next time."
Sep 21, 2012 on Food.com
"This was really good! Although, the top and bottom layers were a bit crunchy, which I didn't like. Next time I may try putting a little sauce before the first layer of noodles and covering it for part of the cook time."
Aug 26, 2012 on Food.com
"This was really good! I used my own crepe recipe but followed the rest of the recipe. The sauce was excellent and like others suggested, I doubled the sauce."
Aug 23, 2012 on Food.com
"This was fabulous! I had 8.5 lbs of roma tomatoes and got about 9 cups of puree. I scaled down the ingredients to 3/4 the total."
Aug 18, 2012 on Food.com
"The flavor was excellent but like other reviews reported, it was pretty runny. I will definitely try processing it in a food processor next time."
Jul 23, 2012 on Food.com