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Parmesan Knots Recipe
Parmesan Knots Recipe photo by Taste of Home

Parmesan Knots Recipe

Publisher Photo
In Parkersburg, West Virginia, Cathy Adams uses refrigerated biscuits to make a big batch of these buttery snacks. They're handy to keep in the freezer and a snap to reheat and serve with a meal.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:60 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 60 servings

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

Nutritional 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.

Directions

  1. In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
  2. Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
  3. 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.
  4. To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes. Yield: 5 dozen.
Originally published as Parmesan Knots in Quick Cooking March/April 1999, p44

Nutritional 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.

Reviews for Parmesan Knots

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 18, 2014

"Absolutely delicious!"

MY REVIEW
Reviewed Jan. 6, 2014

"Delicious! Made with soup my son didn't touch the soup and usually that is one of his favorites. He kept sneaking more rolls instead!"

MY REVIEW
Reviewed Oct. 4, 2013

"I agree with xicota- the time and temp for this recipe is NOT accurate, if you follow the directions--they will be hard and burnt! 375 for 8-9 mins is GREAT! ENJOY them often. I've also substituted Pillsbury Crescent Roll refrigerated dough (one crescent piece per KNOT) and made LARGER Garlic Parmesan Knots! Excellent with Soups and Chili's Mmmmm...Good Eatin! ;)"

MY REVIEW
Reviewed Feb. 26, 2013

"This is a very holesome tasting addtion to any Italian dish, or even soup. The whole family asked for more when they were all gone"

MY REVIEW
Reviewed Oct. 14, 2011

"Great recipe! So easy, and they were a hit at dinner. I replaced the canola oil with olive oil (I might try melted butter next time), used two cans of Grands Home Style biscuits, and baked the biscuits at 375F for about 9 minutes. I'll be making these often!"

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