No, just keep it on MED heat. The cheese will bubble and get crispy without burning. Using MED heat will also let you push the edges in so it will no get too thin and burn. I put mine under the broiler to crisp up the top. Try adding some Parmigiano Reggiano cheese (pretty expensive) to give it that nutty Itialian flavor. I use this for as bread and add lunchmeet or tuna salad to it or just rip it apart and eat it plain. It is awsome.

Monden

i saw this on another web page . it is good. try it you will like it. sue

omg...this sounds yummie! Is it lunchtime yet?!?!?

I've been making this a lot since reading the first post. I use shredded cheese, mostly mozzarella, but sometimes add a bit of cheddar or parmesan to change the flavor. I'm using the fried cheese as a sort of wrap around all types of filling. If you roll it up around the filling while it is still piping hot and then let it cool down a bit it will hold its shape and keep the filling in.

Sounds like breakfast to me, I am low on breakfast foods.

Not to go off topic, but today I had pepperoni with mozzerella cheese more pepperoni and cheese than I would a reg pizza, but not so much as too push the calories higher than a whole 17 oz or so pizza(what I would normally eat) I got as full from that as eating a pizza, it was weird.

I will def. have to try this soon! Great snack idea!