Garlic Knots
Nutrition Facts
12 Serving Per Container
Serving size 1 ea
| Amount Per Serving | ||
|---|---|---|
|
Calories |
110 |
|
| % Daily Value* | ||
| Total Fat 6 g | 7% | |
| Saturated Fat 3.5 g | 18% | |
| Cholesterol 5 mg | 2% | |
| Sodium 260 mg | 11% | |
| Total Carbohydrate 13 g | 5% | |
| Dietary Fiber 0 g | 0% | |
| Sugars 2 g | ||
| Includes Added Sugars | % | |
| Protein 2 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 0% | |
| Iron | 4% | |
| Potassium | 4% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 can Refrigerated Buttermilk Biscuits
- 2 tbsp Butter, melted
- 1 ½ tbsp Grated Parmesan Cheese
- 2 cloves Garlic, minced
- ½ tbsp Fresh Parsley, finely chopped
Method of Preparation
Step 1
Preheat oven to 400°F. Lightly grease a baking sheet.
Cut each biscuit in half. Roll each piece into a rope.
Step 2
Twist together and tie into a knot, tucking the ends underneath. Place on the baking sheet.
Step 3
Mix the melted butter, cheese, garlic and parsley together.
Step 4
Brush the knots with the mixture. Bake for 8-10 minutes or until golden brown.
