Posted: 3/21/2013 12:50:27 PM
I haven,t made it yet, my question is, can it be frozen? I only cook for one and I would like to be able to eat at other times.
Posted: 8/4/2011 10:23:45 AM
I would suggest cooking the bottom crust for about 5 minutes at 350 to make it a bit crispier. Also regular mustard works just as good. It did come out tasty though!
Posted: 2/8/2011 8:59:46 AM
Made this for Superbowl Sunday - instead of sandwiching everything between the two pastry sheets, I divided the ingredients into two, loaded each half onto one pastry sheet, then folded it over to make a long pocket. Tasted delicious, only complain was that it didn't turn out very crispy - kind of soggy on the bottom, and it was definitely golden brown all around. Also, I would recommend spraying the cookie sheet, or at least using parchment paper - mine stuck to the sheet!!
Posted: 2/2/2011 10:26:16 AM
This is to the previous reviewer "clarissisb" - try adding caraway seeds instead sesame - that added some "rye" flavor when I made this.
Posted: 1/30/2011 10:02:29 PM
It was good, but like other reviewers, I missed the rye taste. I love RYE! And, I used more filler ingredients to make it more hearty. Still, great idea and fun, quick appetizer or finger food at parties. Thanks for a great idea.
PS - Anyone know if there is anything I could add to get a rye flavor?
Posted: 1/29/2011 9:06:35 PM
Use turkey slices rather than corned beef. Makes a great reuben
Posted: 1/26/2011 12:47:50 PM
Thank you for bringing back an old favorite. I made these many years ago and my son recently asked me if I still had the recipes. I have forwarded on to my daughter-in-law so that she can make for him and their two sons. I know they will love them as much as we did so many years ago. THANKS!!!!
Posted: 9/18/2009 12:01:41 PM
I tried this recipe on a whim and it has turned out to be one of our favorites. Easier to do using the cooking sheets, but turn out using the cresent rolls. Easy and very enjoyable.
Posted: 4/6/2009 6:38:24 PM
This was okay, just not great.
Posted: 3/20/2009 2:22:31 PM
This was a delicious recipe. I made this the night after making a corned beef and cabbage dinner for St. Patricks day so I used regular corned beef instead of deli sliced, of course it was just as good. My husband loved it and what a great flavor the pastry gives this. I will definately use this recipe again, and I may try different ingredients in it also.