2   packages   active dry yeast -- 1/4 ounce each
     1/2  cup   warm water -- (110° - 115°)
   1   cup    skim milk -- (110° - 115°) warmed
     1/2  cup     Parmesan cheese -- grated
   2  tablespoons   imitation margarine -- melted
   3  tablespoons  sugar
   1  teaspoon  salt
   1   cup    cornmeal
     1/2  cup  99% egg substitute
   4 1/2  cups  all-purpose flour   (you may need up to 5 cups of flour)  
    1/4  cup   Parmesan cheese -- grated


In a large mixing bowl, dissolve the yeast in water.  Add the milk, 1/2 cup Parmesan cheese, butter, sugar, salt, cornmeal, and eggs; mix well.  Add 3 cups of the flour and beat until smooth.  Add enough remaining flour to form a soft dough.  Turn onto a floured board; knead until smooth and elastic - about 6-8 minutes.  Place in a bowl that has been sprayed with a nonstick spray, turning once to grease the top.  Cover and let rise in a warm place until it doubles - about 1 hour.  Punch the dough down.  Shape into 24 ovals; place on  cookie sheets sprayed with Pam; lightly spray the tops with Pam, and sprinkle the tops with the remaining Parmesan cheese.  Cover and let rise again for about 30 minutes.  Bake at 375° for 20-25 minutes or until golden brown.  Remove from the pans to cool, preferably on wire racks.