In article >,
Omelet > wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
> > If made correctly, parmesan croissants would be a great deal of trouble, and
> > would only be a kind of side dish in a meal where they wouldn't go all that
> > well with the main course. (They're also very high in carbs, but that's not
> > the overriding concern.)

> I don't entirely agree with this. Parmesan is a very strongly flavored
> cheese. If you wanted to cheat, Pillsbury makes an acceptable croissant
> in a tube and you could just add parm' (and any other flavorings) to
> them before you roll them, then sprinkle a little more on top.

Are you serious? Why do I think Bob would sooner slit his wrist than
use a Pillsbury tube biscuit product? <g>


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Bean soup with sausage and kale, 3-1-2010