Parmesan Knots

Parmesan Knots

Brent BeSaw

"A delicious and pretty way to serve cheese biscuits at your next dinner party. These Parmesan knots make a great snack, too!"
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Ingredients

20 m servings 73 cals
Serving size has been adjusted!
Original recipe yields 60 servings

Nutrition

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  2. Combine oil, Parmesan cheese, parsley, oregano, garlic powder, and pepper in a small bowl.
  3. Cut each biscuit in half; roll each portion into a 6-inch rope and tie in a loose knot. Place on prepared baking sheet.
  4. Bake in preheated oven until golden brown, 6 to 8 minutes. Immediately brush with Parmesan mixture. Serve warm or freeze up to 2 months.

Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

I did my best to cut this recipe in half and only use a can and a half of biscuits. I only cut back the biscuit amount and butter--I kept the spices the same. I did not add the parmesan to the b...

Most helpful critical review

These were ok, a little oily. I didn't brush on the oil/parmesan mix after baking because the parmesan wouldn't be melted enough. So I rolled out the dough as the recipe suggested, but put the p...

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I did my best to cut this recipe in half and only use a can and a half of biscuits. I only cut back the biscuit amount and butter--I kept the spices the same. I did not add the parmesan to the b...

These were great! Used olive oil instead of vegetable oil, and added a sprinkle of cheddar cheese the last minute of cooking. They turned out awesome - a nice change to our typical garlic bread!...

These were ok, a little oily. I didn't brush on the oil/parmesan mix after baking because the parmesan wouldn't be melted enough. So I rolled out the dough as the recipe suggested, but put the p...

This had no flavor at all. Would not make again!

These are a good, fairly quick accompaniment to soups, chowders, pasta, etc. Whenever I make these, I use measurements to taste, including the oil, since I only use 1 can of biscuits to make the...

These are delicious

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