Parmesanknots Recipes

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PARMESAN KNOTS



Parmesan Knots image

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.

Provided by Taste of Home

Time 20m

Yield 5 dozen.

Number Of Ingredients 7

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
Dash pepper
3 tubes (12 ounces each) refrigerated buttermilk biscuits

Steps:

  • 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.

Nutrition Facts : Calories 32 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

PARMESAN-GARLIC KNOTS



Parmesan-Garlic Knots image

Our homemade butter-drenched dinner rolls are brushed with a garlicky, Parmesan topping.

Provided by Stephanie Wise

Categories     Side Dish

Time 2h30m

Yield 10

Number Of Ingredients 12

3/4 cup warm water (105°F to 115°F)
1 package regular active dry yeast (2 1/4 teaspoons)
1 cup Gold Medal™ unbleached flour
3/4 cup Gold Medal™ whole wheat flour
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
Cooking spray
5 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
4 teaspoons finely chopped garlic
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Steps:

  • In small bowl, stir warm water and yeast with whisk. Let stand until foamy, about 5 to 10 minutes.
  • In medium bowl, mix flours, sugar and salt. Make well in center of mixture; add 1 tablespoon oil and the yeast mixture. Stir together just until combined.
  • Place dough on lightly floured surface; knead about 10 minutes until smooth and elastic, adding more flour as necessary. Shape dough into a ball; place in large bowl. Drizzle with a small amount of olive oil, turning dough to coat with oil. Cover with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size.
  • Line cookie sheet with cooking parchment paper or silicone baking mat. Gently push fist into dough to deflate. Divide dough in half; shape each half into 5-inch square about 1/2 inch thick. Cut each square into 5 (1-inch) strips. Lightly flour strips and quickly tie each strip into a knot. Place about 2 inches apart on cookie sheet. Lightly spray rolls with cooking spray. Cover loosely with plastic wrap; let rise until slightly puffy, about 30 minutes.
  • Heat oven to 400°F. Uncover rolls. Bake 15 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack; place sheet of cooking parchment paper or waxed paper under rack. Cool slightly.
  • Meanwhile, in small saucepan, melt butter over medium-low heat. Cook garlic in butter 1 to 2 minutes, stirring frequently, until tender. Stir in parsley; remove from heat. Brush butter-garlic topping over rolls; sprinkle with cheese. Serve warm.

Nutrition Facts : ServingSize 1 Serving

PARMESAN GARLIC KNOTS



Parmesan Garlic Knots image

These garlic knots have been tried and tested over and over again.

Provided by NextScotch

Time 20m

Yield 12

Number Of Ingredients 6

1 (11 ounce) container refrigerated soft breadsticks, separated
3 tablespoons butter
3 cloves garlic, minced
1 tablespoon olive oil
kosher salt to taste
3 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Tie each breadstick in a knot; do not pull the ends through, just barely tie them up so they are sort of in a ball shape. Place on an ungreased baking sheet.
  • Bake in the preheated oven until golden brown, 11 to 13 minutes.
  • Meanwhile, combine butter, garlic, and olive oil in a small pan over medium-low heat. Cook until butter has melted, then stir to combine flavors.
  • Remove knots from the oven and transfer to a medium or large bowl. Pour garlic mixture over top and toss to combine.
  • Plate the knots and pour any remaining liquid and garlic over top. Sprinkle with Parmesan cheese and salt.

Nutrition Facts : Calories 115.2 calories, Carbohydrate 13 g, Cholesterol 8.7 mg, Fat 5.7 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 233 mg, Sugar 1.4 g

EASY GARLIC KNOTS



Easy Garlic Knots image

Very easy and quick to make garlic knots. Uses a lot of garlic but the flavor mellows and the end result is a great mild garlic flavor on the bread knots.

Provided by carmen

Time 1h

Yield 8

Number Of Ingredients 5

1 (16 ounce) package refrigerated pizza dough
6 tablespoons salted butter
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Set pizza dough out on the counter and bring to room temperature, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  • Roll dough on a floured surface into a rectangle. With the shorter side of the rectangle facing you, use a pizza cutter or knife to cut twelve 1 1/2 inch wide strips parallel to you. Then cut right up the middle to cut those strips in half.
  • Twist each strip and tie into a loose knot. Place knots on the prepared cookie sheet.
  • Melt butter in a small pan over low heat. Add garlic and cook until fragrant, 1 to 2 minutes, being careful not to burn. Remove from the stove and stir in parsley. Brush on top of all garlic knots.
  • Cook in the preheated oven until knots are light brown, about 15 minutes. Remove from the oven and brush with remaining butter mixture, then sprinkle with Parmesan cheese. Serve warm.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 27.1 g, Cholesterol 24 mg, Fat 11 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 454.3 mg, Sugar 3 g

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