Thursday, August 6, 2009

Parmesan Knots

Here is another recipe from Taste of Home magazine.

Parmesan Knots

1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Yield: 2-1/2 dozen.
Cut each biscuit into thirds.
Roll each piece into a 3-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. Don't look too closely at my "knots".

In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

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