PARMESAN KNOTS In Parkersburg, West Virginia, Cathy Adams uses refrigerated biscuits to make a big batch of these buttery snacks. They*re handy to keep in the freezer and a snap to reheat and serve with a meal. INGREDIENTS 1/2 cup vegetable 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 pepper 3 tubes (12 ounces each) refrigerated buttermilk biscuits DIRECTIONS In a small bowl, combine 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 450° for 6-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. Yield: 5 dozen. Nutrition Facts One serving: (1 each) Calories: 32 Fat: 2 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 55 mg Carbohydrate: 3 g Fiber: 0 g Protein: 1 g Source: Taste of Home
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