James -- Sorry to hear that bit of news. That said, boneless, skinless breasts can still be poached. Depending on their size, you might be able to do three at one time via this method. Stay safe, be well. ~ Melanie

Donna -- I don't see a reason why it can't, but, I have never tried it.

Nikki -- Interestingly, I occasionally add potatoes and tomatoes to this dish: 1-1 1/2 pounds peeled or unpeeled, 3/4"-1" cubed gold potatoes & 1 14 1/2 ounce can undrained diced tomatoes. Sauté the vegetables (the onions & bell peppers) until softening, 3-4 minutes, add the potatoes and the tomatoes and gently simmer until potatoes are cooked through, about 5-6 minutes. Slice the sausage into coins and add it back to the skillet, just long enough to heat through. ~ Melanie

Gene -- If you notice in my recipe instructions, I cut the milk in half (I use 1 cup instead of a pint). I hope this helps. ~ Melanie.

Darci -- As per the back of the Pillsbury hot roll mix box: INGREDIENTS: 1 package roll mix (or my recipe for roll mix); 1 1/4 cups hot water; 6 tablespoons olive oil (divided); no-stick cooking spray; 1/2 teaspoon garlic powder; 2/3 cup pizza sauce; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese COMBINE: Roll mix and yeast packet in bowl. Stir in hot water and 3 tablespoons oil, until dough pulls away from sides of bowl. Knead on lightly-floured surface 2-3 minutes, or until smooth, adding additional bench flour if and as needed. PLACE: Oven rack on lowest position. Heat oven to 425 degrees. Coat 2, 12"-round pizza pans with no-stick spray. Divide dough in half. Pat dough onto prepared pans. Pierce dough on each crust in several spots with a fork. Cover dough with plastic wrap and a towel. Let rise 15 minutes. COMBINE: The 3 remaining tablespoons olive oil and garlic power. Uncover dough. Brush with oil mixture. Bake 5 minutes. Remove from oven. Top each crust with 1/3 cup pizza sauce, 1 cup mozzarella and 1/4 cup Parmesan. Bake 8-10 minutes or until crust is deep golden. YIELD: 16 slices.

D. Morgan. Thank-you for your comment. That said, my mix recipe works, as written, without fail, and, I did not use rapid-rise yeast for these reasons: The granules of rapid-rise yeast are smaller than instant yeast granules. The yeast granules in the Pillsbury mix were not smaller. and, they weighed and measured the same as granulated yeast. Some amount of ascorbic acid must be added to yeast granules for preserving it; rapid-rise yeast does not have ascorbic acid. The side of the box reads: dry yeast (yeast containing sorbitan monostearate and ascorbic acid). MOREOVER: Pillsbury Hot Roll mix was on store shelves LONG before rapid-rise yeast was invented. Should you wish to experiment using rapid-rise yeast with my recipe, feel free to do so, and let me know how it goes. I'm guessing it will work just fine.

Steve -- I appreciate your comment, and, I'm sure others will too. I like the addition of more rosemary (it is an ingredient in Italian seasoning blend), as it complements chicken and pork so well. That said, I'm kinda partial to the "twang" of the malt vinegar. As for the sugar, it really does enhance the flavor of the acid in the vinegar (much like adding sugar to acidic spaghetti sauce does), and, it helps with caramelization too! ~ Melanie

Mollie -- Thank-you for the nice comment. When I wrote this post back in 2013, I had no idea how much angst choosing loaf pans and purchasing loaf pans causes people. Happy Baking! ~ Mel.

Mona -- Thank-you for the nice comment. I like your idea to add a bit of pancetta -- very creative! ~ Melanie