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Nutrition Facts
Serving Size 1 dozen 172g Recipe makes 2 1/2 dozen)
Calories 720
Calories from Fat 442		(61%)
Amount Per Serving		%DV
	Total Fat 49.2g	75%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 27.9g
	Polyunsaturated Fat 11.1g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 1597mg		66%
Potassium 228mg		6%
Total Carbohydrate 60.8g		20%
	Dietary Fiber 2.4g	9%
	Sugars 11.4g
Protein 11.0g		22%
how is this calculated?

Parmesan Knots

Recipe #388630 | 23 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: SassiFras
Sep 3, 2009

I got this recipe out of the Aug/Sept 09 Taste of Home Magazine. I made it with dinner last night and it was a hit. Easy to make and delicious. You can also make these ahead of time and reheat as needed. This one is extremely picky kid-approved. Enjoy! (The original recipe called for 1/4 cup canola oil, but I upped it to 1/3 cup because it just wasn't enough to coat all of the knots.)

2 1/2 dozen (change servings and units)

Ingredients

1 (12 ounce) package refrigerated buttermilk biscuits
1/3 cup canola oil
3 tablespoons parmesan cheese (I used Kraft 100% grated)
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Directions

1
1. Cut each biscuit into thirds.
2
2. Roll each piece into 3" rope and tie into a knot; tuck ends under.
3
3. Place 2" apart on a greased baking sheet.
4
4. Bake at 400 degrees for 8-10 minutes or until golden brown.
5
5. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.