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Garlic Knots Recipe
Garlic Knots Recipe photo by Taste of Home

Garlic Knots Recipe

Publisher Photo
“These novel knots are handy because they can be made ahead of time and re-heated when needed.” —Jane Paschke, University Park, Florida.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:30 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 30 servings

Ingredients

  • 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

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.

Directions

  1. Preheat oven to 400°. 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 8-10 minutes or until golden brown.
  2. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat. Yield: 2-1/2 dozen.
Originally published as Parmesan Knots in Taste of Home August/September 2009, p22

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.

Reviews for Garlic Knots

AVERAGE RATING
   (55)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (13)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 27, 2014

these were quick and good!

MY REVIEW
Reviewed Jul. 16, 2013

a hit with the whole family!

MY REVIEW
Reviewed Jun. 18, 2012

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!

MY REVIEW
Reviewed Mar. 28, 2012

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! :)

MY REVIEW
Reviewed Nov. 28, 2011

Very Italian. I've been to Rom a year ago and had the knots daily. Finally I found an english recipe. Very simple

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