Reviewed: Nov. 26, 2009

I'm not sure what I was expecting. But mine turned out like little blobs of dough, not resembling a crescent roll at all. The dough was very sticky and hard to roll out. Then while baking, they flattened out and lost what little shape they had. The taste was ok but felt more like a puff pastry.

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Reviewer:

Demiser

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Reviewed: Nov. 24, 2009

I was skeptical about this recipe since it has no yeast or leavening-- the little rolls are the same size taking them out of the oven as they are when you put them in the oven. Sorry, I just did not like these; I adore parmasan cheese so went ahead and tried them despite my reservations, and while the flavor was good, the overabundance of oil from the butter and cheese made them way to greasy for me. I know I cooked them long enough--any longer and the bottoms would have been burned even with parchment paper, and still found them gummy...not like the crescent I was expecting...

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jlm56

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Reviewed: Nov. 22, 2009

Delicious and surprisingly easy. These are like buttery, rich, savory little rolls - not really "bread-y". I used the chive-cottage cheese I had on hand and grated Pecorino Romano since that's what I had. I will definitely make these again. Thanks for the recipe!

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JCAFELD

Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA

Living In: Morgan Hill, California, USA

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Reviewed: Oct. 26, 2009

I am the one who submitted this recipe. I just wanted to say how incredibly easy this recipe is and it is foolproof. I have been making these for over twenty five years and they are always a big hit. They are relatively small made the way the recipe is written. If you would like you can make them larger just by dividing the dough circles by four or six. They are always well received and they freeze very easily. Both after you bake them or before. For before, just place them on a cookie sheet in the freezer. When frozen keep them in a plastic bag in the freezer and thaw them when ready to bake. Enjoy!!

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