Parmesan Knots

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

Great side to any meal!!

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.

Place on a greased baking sheet.

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

1 T. butter, melted

Remove from oven and brush with butter.

parmesan cheese (the kind in the green can)

Sprinkle with parmesan cheese.

garlic granules

Sprinkle with garlic granules.

parsley flakes

Sprinkle with parsley flakes.

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