Thursday, October 6, 2011

Parmesan Knots


Easy Parmesan Knots
Yield:10 knots
  • 1 tube (12 ounces) refrigerated buttermilk biscuits ( You can use Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
  • 1/4 cup canola oil
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
  2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. 
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