Parmesan Knots

Total Time: Prep/Total Time: 20 min.´╝îMakes: 5 dozen

In Parkersburg, West Virginia, Cathy Adams uses refrigerated biscuits to make a big batch of these buttery snacks. They’re handy to keep in the freezer and a snap to reheat and serve with a meal.

Ingredients

  • 1/2 cup canola oil
  • 1/4 cup grated Parmesan cheese
  • 1-1/2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Dash pepper
  • 3 tubes (12 ounces each) refrigerated buttermilk biscuits

Directions

  1. In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
  2. Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
  3. Bake at 400° for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.
  4. To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes.

NutritionFacts

1 each: 32 calories, 2g fat (0 saturated fat), 0 cholesterol, 55mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.

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