Easy Parmesan Knots
This recipe will got great with the Mama Mia’s Minestrone from yesterday or any other great Italian meal. It is a recipe that I adapted from one I found in an issue of Simple and Delicious. These are easy to make because they start off with a can of refrigerated biscuit dough. However, they look fancy because you shape the dough in a knot. Pretty, yummy and easy. What more could you want? Easy Parmesan Knots 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)¼ cup canola oil3 tablespoons grated Parmesan cheese (I did use the green can stuff)½ teaspoon garlic powder1 teaspoon dried oregano1 teaspoon dried parsley flakes Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under.
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