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Parmesan Knots Recipe

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This recipe for Parmesan Knots is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º 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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