SNIP
>Before I did them, I thought I would eventually move on and use phyllo,
>but they were so good, I think I'll stay with this recipe. I might,
>however, try to make up the dough from scratch. I've got a break
>machine that has a dough cycle. Any ideas on a bread machine recipe
>that would produce something close to crescent rolls?
>Thank you, Michael

A bread machine can't duplicate the flakiness of crescent rolls. If you want a
truly flaky dough then look up information on the internet on how to make
croissant dough. Basically it boils down to rolling out the dough ,smearing it
with BUTTER, and then folding it in thirds and then rolling it out again. This
is repeated several times over the course of several hours. The dough rests in
the refrigerator in between rollings. Trust me, it takes all day.
Since you're already adding so much extra stuff to the crescent rolls you
probably won't notice that much difference between the store bought dough and
the homemade kind. Even if you do it's probably not worth the trouble. Now if
you were going to make just plain croissants then that would be a different
story.