"This is a great recipe! Served with garlic toast rounds, and it was wonderful! Definitely on the Christmas appetizer menu!"

"The hardest part in making this recipe for me was to STOP EATING the filling before I assembled the calzone. It ended up just a tad skinnier because of that! It's a wonderful tasting treat. The cheeses were fantastic but I think I could use shredded mozzarella sometimes to save time and money, Thanks from Alabama, Giada! LOVE IT!""

"I made this to use with Big Daddys' home made pastrami - awesome!!!! The horseradish gives it just the right kick. I can't wait to try it on an ice-cold lettuce wedge Thanks from Tuscaloosa, Alabama!

"Oh my dear heavens these potatoes are wonderful! A previous reviewer said that getting the flavors into the "fans" was difficult. I found that if you mix everything up and leave at room temperature for at last 1/2 hour, the flavors marinate into the potato beautifully. An hour is even better; just stir every now and then. Also, I am very "knife challenged" to the point that I tend to need stitches when trying something tricky with a knife, so I have some tips: Use a paring knife when cutting these little beauties, and if you keep cutting all the way through, just hold the potato still on the board and cut the slits sideways. If you do them all that way, they're consistent - they don't really "fan out" anyway from what I've experienced.

"LOVED THE DRESSING BEST! Didn't have artichoke hearts so I used sliced water chestnuts instead. They soaked up all of that wonderful dressing!