Hi Barbara…thanks for weighing in on this. Your tweaks to the recipe sound amazing. You could be right about the dough getting too warm. It’s always great to hear other people’s experiences. It helps everyone!

Hi Lesley…I have made these plenty of times ahead of time and popped them in the oven to rewarm them, but I have never frozen them. I’m honestly not sure how them will come out.

Hi, Kim…I would say that if you have a convection oven, it will be fine to make them both at the same time. Be sure to lower the temperature by 25° and watch the timing. It generally takes less time with the convection oven. You could also make the rumaki ahead of the lasagna and rewarm them while the lasagna is resting. Hope that helps!

I also added dry mustard and onion powder – an out 1/4 teaspoon of each – baked at 350 degrees per identical Lance O Lakes recipe.

My best guess for lady whose crackers didn’t turn out – dough allowed to get too warm. I refrigerated my dough after cutting out the crackers gif like 15 minutes before b as long, I loved these!

Sounds incredible, Paul! Thanks for sharing this with us!

I do my Turkey exactly the same but put a good quality butter under the breast skin, cover with streaky bacon, water in tray & upside down! Everyone comments on how delicious & moist it is!

I agree it looks like it’s more than one apple, but it really is just one! Thanks for asking!