Very good. I tried to spread this over 2 baguettes, and while I got good coverage, the final product would have been much more moist had I stuck to one roll. We also thought that mozzerella or a pizza cheese mixture would have been nice rather than the parmesan.

Reviewed On: Feb. 8, 2004

Incredibly good. Very light. I made the following changes - partly b/c I didn't have everything on hand, partly b/c I wanted the machine to make the dough overnight. I used dry buttermilk powder, adding the required water w/the wet ingred., and the powder with the dry ingred., so I didn't have milk sitting out all night. I used a custard mix, rather than pudding (NOT instant), because I just didn't have any instant vanilla. I used almond extract instead of vanilla and only made 1/2 the frosting (so the rolls wouldn't be swimming in it), it was tight, but each roll got frosting - and it's pretty potent stuff. I was worried the dough wouldn't work b/c of the changes - but I had no problems. I can't imagine they could have turned out any better.

Reviewed On: Feb. 8, 2004

Very, very good. I added more spinach (this from a vegetable HATER), and it needed more sauce. I spiced it up a bit by adding red pepper flakes to the cheese/spinach mixture. It worked well to make the dish more appealing to my Indian in-laws who are used to very spicy food.

Reviewed On: Feb. 8, 2004