Sunday, March 4, 2012

Easy Parmesan Knots

This recipe went great with the Chicken Brunswick Stew.  My husband was impressed I could take a refrigerator biscuit, roll it, knot it, and glam it up!

1 tube refrigerator biscuits (I used Pillsbury Golden Layers)
1/3 cup canola oil
3 T grated Parmesan cheese
2 1/2 teas. Italian herbs for dippin, OR
1 teas. dried oregano
1 teas. dried parsley flakes
1/2 teas. garlic powder

Roll each biscuit into a 12" rope and tie into a knot, tuck ends under.  Place 2" apart on a baking sheet lined with Silpat or parchment paper.   Bake at 400' for 8-10 minutes or until golden brown.

In a bowl, combine the spices, cheese and oil.  Brush the warm knots with the mixture.  Makes 10 knots.

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