Reviewed: Feb. 3, 2001

I am sooooo bummed. Everything was perfect until I put them in the broiler. Instead of "soft" parmesan breadsticks, they were burnt and hard. Nevertheless, the were actually pretty yummy. I can't wait to make them again so that they're golden brown. Watch your broiler VERY closely...2 minutes was WAY to much for me!

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HEATHER NEAL

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Reviewed: Feb. 1, 2001

lot of work, so-so results

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mombrasic

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Reviewed: Jan. 30, 2001

not bad....was expecting them to be a bit softer more like the restaurant breadsticks....not the same.

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RGARTLY

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Reviewed: Jan. 4, 2001

It took no time to prepare and I had to make more because the kids ate them all so quickly!!

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ALLISON BUZZARD

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Reviewed: Dec. 25, 2000

I tried this in my breadmaker on the Dough function and added all the "wet" ingredients first then dry ingredients. They were excellent and my 8 & 14 year old boys loved them also! Great with spaghetti!

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