parmesan knots

By granolagina

Ingredients

• 1/2 cup canola oil
• 1/4 cup grated Parmesan cheese
• 1-1/2 teaspoons dried parsley flakes
• 1-1/2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Dash pepper
• 3 tubes (12 ounces each) refrigerated buttermilk biscuits

Details

Servings 5

Preparation

Step 1

In a small bowl, combine the oil, cheese, parsley, oregano, garlic
powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in
a loose knot. Place on greased baking sheets.
Bake at 400° for 8-11 minutes or until golden brown; immediately
brush with the Parmesan mixture. Serve warm or freeze for up to 2
months.

To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes.

Nutrition Facts: 1 serving (1 each) equals 32 calories, 2 g fat (trace saturated fat), trace cholesterol, 55 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.