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Parmesan Knots Recipe

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This recipe for Parmesan Knots, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robbie Horn
Added: Saturday, October 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tube can (12 oz) of refrigerated buttermilk bisquits
1/4 cup Canola oil
3 TB finely grated Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried parsley flakes

Directions:
Directions:
Cut each bisquit into thirds. Roll each piece with your hands into about a three inch rope and tie once into a knot, tucking ends under. They will be small. Place evenly apart on a large greased baking sheet and bake at 400 for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients. Add the warm cooked knots and gently toss to evenly coat.

Number Of Servings:
Number Of Servings:
36 small rolls
Preparation Time:
Preparation Time:
20 minutes, including bake time
Personal Notes:
Personal Notes:
The recipe says these can be made ahead and reheated, but I wouldn't know since we never have any left!

 

 

 

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