Parmesan Knots

Need a change to the same old yeast roll or toast? These bite-sized parmesan knots are full of flavor and will keep you coming back for more.

Ingredients:

3 tubes (7.5 ounces each) refrigerated buttermilk biscuits

1 cup canola oil

1/2 cup grated parmesan cheese

1-1/2 teaspoons oregano

1-1/2 teaspoons dried parsley flakes

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

Sprinkle of kosher salt

1. Preheat oven to 400 degrees Fahrenheit.

2. In a small bowl, combine oil, cheese, oregano, parsley, garlic powder and pepper. Set aside.

3. With hands, roll each biscuit into a 6-inch rope. Tie in a loose knot and place knots on a lightly greased baking sheet, about 1 inch apart.

4. Bake knots for 8-11 minutes, or until light golden brown. Remove from oven and immediately spoon parmesan mixture over each knot. Sprinkle with a pinch of kosher salt.

5. Serve warm or freeze knots for up to 2 months. *To reheat frozen knots, bake at 400 degrees Fahrenheit for 15-18 minutes.*