1 can refrigerated biscuits
2 tbsp butter
1/8 tsp garlic salt
1/3 cup parmesan cheese
A Recipe for
Parmesan Break-Away Rolls
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
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This Recipe for Parmesan Break-Away Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
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Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This is a recipe for Parmesan Break-Away Rolls from the recipe cookbook of Recipes-to-go (Bread)
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Hunger is the best sauce in the world. |
| Cervantes |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
An empty belly is the best cook. |
| Estonian Proverb |
Preheat sandwich maker. Cut each of the 10 biscuits into 4 pieces.
Combine melted butter and garlic salt in one small dish. Measure
cheese into a second dish. Dip each piece into melted butter and roll
in Parmesan cheese. Set aside until all are ready. Place 5 tiny
pieces in each of the eight pockets. Close lid and bake 5 minutes or
until biscuits are golden brown.
Serves: 6
Parmesan Break-Away Rolls Recipe brought to you by Recipes To-Go