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Parmesan Knots

August 3, 2014

1 Parmesan Knots (9)

These Parmesan Knots can be made quickly since they are made with Refrigerated Biscuits.

Great side to any meal!!

1 Parmesan Knots

1 tube (12 oz.) refrigerated buttermilk biscuits (I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)

Roll each biscuit into a rope (about 9″).

Tie into a knot, tucking ends under.

1 Parmesan Knots (3)

1 Parmesan Knots (1)

Place on a greased baking sheet.

1 Parmesan Knots (5)

Bake at 400 degrees for 9 – 10 minutes or until golden brown.

1 T. butter, melted

Remove from oven and brush with butter.

1 Parmesan Knots (6)

parmesan cheese (the kind in the green can)

Sprinkle with parmesan cheese.

1 Parmesan Knots (7)

garlic granules

Sprinkle with garlic granules.

1 Parmesan Knots (8)

parsley flakes

Sprinkle with parsley flakes.

1 Parmesan Knots (4)

Cool on a wire rack.

WEIGHT WATCHERS:  3 PointsPlus per roll

 

FULL RECIPE WITHOUT PICTURES —

PARMESAN KNOTS

1 tube (12 oz.) refrigerated buttermilk biscuits (I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)

1 T. butter, melted

parmesan cheese (the kind in the green can)

garlic granules

parsley flakes

Roll each biscuit into a rope (about 9″).

Tie into a knot, tucking ends under.

Place on a greased baking sheet.

Bake at 400 degrees for 9 – 10 minutes or until golden brown.

Remove from oven and brush with butter.

Sprinkle with parmesan cheese.

Sprinkle with garlic granules.

Sprinkle with parsley flakes.

Cool on a wire rack.

WEIGHT WATCHERS:  3 PointsPlus per roll

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