Parmesan Knots

Photo by: Taste of Home

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 of pepper
3 tubes (12 oz each) refrigerated buttermilk biscuits

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 degrees for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.

TO USE FROZEN KNOTS: Reheat, unthawed at 350 degrees for 15-20 minutes.

pg. 72 Taste of Home, Fall 2010 Edition