Read reviews (47)
Rate recipe
“These novel knots are handy because they can be made ahead of time and re-heated when needed.” —Jane Paschke, University Park, Florida.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 knot equals 46 calories, 2 g fat (trace saturated fat), trace cholesterol, 105 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Originally published as Parmesan Knots in Taste of Home August/September 2009, p22
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 18, 2012 by IslandWife
Yummy! I made these with homemade biscuits. The first time I follwed the directions, and they fell apart. So, this time I brushed olive oil on them and sprinkled the dry topping ingredients. It worked great!
Reviewed on Mar. 28, 2012 by ivypoet
Incredibly easy, tastes SO good that I got requests for the recipe!I only made two changes: I used olive oil instead of canola oil because that is what I had on hand. I also cut the biscuits into halves instead of thirds because it was easier and I don't mind bigger garlic-Parmesan knots! :)
Incredibly easy, tastes SO good that I got requests for the recipe!
I only made two changes: I used olive oil instead of canola oil because that is what I had on hand. I also cut the biscuits into halves instead of thirds because it was easier and I don't mind bigger garlic-Parmesan knots! :)
Reviewed on Nov. 28, 2011 by airding
Very Italian. I've been to Rom a year ago and had the knots daily. Finally I found an english recipe. Very simple
Reviewed on Nov. 21, 2011 by poohdette2
I have made this recipe several times and have gotten raves each time. Someone said they would be really good with spaghetti.
Reviewed on Nov. 13, 2011 by SusanneM
These are wonderful and so simple! I've made them with the parmesan coating and also brushed them with melted butter hot out of the oven.
Reviewed on Oct. 31, 2011 by tcarver
This was a very easy and fun recipe. My 9 year old daughter made them.
Reviewed on Oct. 30, 2011 by cr_1295
Very good...I think I would double the oil next time though because the consistency was not good for tossing
Reviewed on Oct. 19, 2011 by SusanneM
Absolutely wonderful and so simple! I made exactly as directed only divided in dough round in half instead of thirds because I was in a hurry. Well definitely make these again.
Reviewed on Oct. 11, 2011 by Eileen122774
Very quick and easy, something even the kids could help with. Won't last long!
Reviewed on Oct. 01, 2011 by flashky
Been making these for years! I use lowfat biscuits, take each biscuit and make a long snake out of it, tie in a knot, bake, poke holes in it with fork then pour home made garlic butter over and top with parmesan cheese. They are awesome.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013