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Unread 09-08-2013, 05:10 PM   #23
Babbling Farker

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Originally Posted by Bob in St. Louis View Post
I was thinking the same. Maybe a couple holes in the bottom of the pan, like the Myron cupcake chicken cups with holes in them.

Great idea. I'll be ripping this off, for sure.

What temp and how long did you cook it?
It doesn't appear you did any pre-cook of the meat before adding toppings?
No precook, cooked at about 400f for around ten minutes.
Maybe the pan with holes would help the crust firm up a bit.
Like I posted normal serve size was limp crust.
Smaller serve was firmer.
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