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that's how I do it, from freezer to oven directly. I make them in triangles, and they pop in the mouth easily for hors d'oeuvres
sounds delicious, thanks for the tip
I like to make ahead and freeze, so that when I need them I just take out the roll and place it to cook in the oven-will that work here?
Fendi
I make them with hot cooked sausages and mushroom, onion and garlic. Sauté the sausages without the casing, remove and then sauté the rest and stir together and fill.
Enjoy
Chicken and mushrooms and bit sour cream to hold together.
Ham and Swiss and bit spicy mustard.
Roasted veggies and cheddar.
I just walked in and saw her removing a Phyllo wrapped block of camenbert. I believe she bakes it in the oven but if you check foodnetwork it is on todays show.