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Parmesan Knots Recipe
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Parmesan Knots Recipe

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5 11 9
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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 each: 32 calories, 2g fat (0g saturated fat), 0mg cholesterol, 55mg sodium, 3g carbohydrate (0g sugars, 0g fiber), 1g 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


Reviews for Parmesan Knots

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
debsco98 235824
Reviewed Oct. 28, 2015

"Delicious alwaysa quick goto when I run out of garlic bread"

MY REVIEW
JenniferMomto3 24073
Reviewed Nov. 18, 2014

"Absolutely delicious!"

MY REVIEW
ojc0806 25291
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
BrendaCrocker 24071
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
njtempe 70337
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
xicota 28688
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!"

MY REVIEW
suegab7 49465
Reviewed Aug. 3, 2009

"great recipe. easy to do. tastes great.big favorite. will make them more often"

MY REVIEW
MrsBobbie 19913
Reviewed May. 22, 2009

"This is a great recipe. I served them last night and many wanted the recipe. I baked them a few hours early and heated up in the oven before serving. You must make them!"

MY REVIEW
mis7up 49461
Reviewed Feb. 17, 2009

"I love this recipe but I don't cut the biscuits at all. The cheap refrigerater biscuits are kind of small any way and I use only 2 cans and re-coat them a 2nd time. I don't even brush them--I dunk the biscuits whole into the oil mix. We love them very much."

MY REVIEW
oeg1kallee 19911
Reviewed Mar. 10, 2008

"these look quick and easy- will certainly try them"

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