We made some minor adjustments to the recipe, and didn't exactly measure ingredient sizes, so they dribbled a bit, but they were still delicious.For the sauce, we used my current favorite flavor of Classico: Fire Roasted Tomato and Garlic. We also used a cheese blend I get from the store with a bunch of Italian cheeses instead of just mozzarella. And on top of the cheese, we added a bit of oregano.
They turned out great, if a bit soft. I might lower the temperature for the next time I try them and cook them at least five minutes more.
|all stuffed, one folded. You can see the oregano on the top of the cheese here.|
|Ready to be cooked. We had some issues with them splitting, but it was easy enough to pinch the splits together.|
|Finished. There were less dribbles than I expected for how overstuffed they were. You can see the parm on mine if you squint.|
I still have another can of rolls. I might make something like this. I've got a thing of string cheese in my fridge at the moment, after all. We shall see.