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Showing 1-3 of 3
on September 02, 2008
I tripled the recipe. We had these to go along with Lemon Barbecue Chicken, hot dogs and chicken on the grill at our annual Labor Day barbecue. I sauteed the onions and peppers ahead of time, and kept them in aluminum foil. I made up a pot of pizza sauce and had that heating on the side burner of my grill. I had the provolone and mozzasrella on a tray on a small table next to the grill. Everyone just made their own by grabbing a roll, and sausage off the grill, then adding onion and peppers, loading with cheese then pizza sauce on top to melt the cheese. They were awesome! The kids really loved them! Thanks for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Sam #3
on July 13, 2008
YUMMY! DH is looking for more and I doubled the recipe! I used a mix of peppers for color with honey garlic sausages. We skipped the provolone and doubled the mozz. Thanks for the yummy recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 22, 2008
5 star all the way! I used Foccacia bread as the base instead of a heavier Hoagie role. Only simmered the peppers & onions for about 5 minutes so the were still crisp . Did it all in a skillet as I used loose hot Italian sausage mix. It was delicious and definately a do again recipe. The aluminium boats are a life saver. Use "release" foil if you have it Makes it easy to slide them onto the patrepeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (480 g)
Servings Per Recipe: 2