Courtesy of Catherine Cassidy author of Taste of Home cookbook
Updated 1:33 PM EST, Tue, Aug 28, 2012
Prep/Total Time: 20 minutes. Yield: 60 Servings10 10 20 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
•3 tubes (12 ounces each) refrigerated buttermilk biscuits
•In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
•Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
•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.
•To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes. Yield: 5 dozen.
1 serving (1 each) equals 32 calories, 2 g fat (trace saturated fat), trace cholesterol, 55 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.
Originally published as Parmesan Knots in Quick Cooking March/April 1999, p44
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
First Published: Aug 28, 2012 12:33 PM EST