"I've made these wings three times, and the first time they were almost perfect, crispy and yummy, the second time - they were not crispy at all, but the third time I upped the oven temp 25 degrees, and cooked for the stated time, and on parchment paper, and they came out fantastic. The sauce was also tweeked, instead of garlic I used about 1/4 tsp garlic powder, and since I like my wings a little more spicy, I added 1/2 tsp cayenne to the mix. next time I think I will dry rub with cayenne based rub, before drying and cooking. Overall, excellent."

"First time using proscuitto, and it was a hit with the family. The bechamel sauce was also a first, but it seemed to come out exactly as it needed to. I also tweeked the recipe, but not too much, I put a light layer of mozz atop the ricotta/spinach mix and then rolled. The extra cheese gave it a little extra gooey-ness that is oh so yummy. I have also thought of using crumbled sausage, but I would assume that it would not only need to be drained, but also cooked a second time to release more fat, then drained and squeezed dry. Overall, an excellent recipe."