Easy Parmesan Knots

I am a big fan of making things from scratch.  I love the satisfaction of spending time making something and then getting to enjoy it (especially when others are enjoying it with me).

However, sometimes there just isn’t time to make everything homemade.

These Parmesan Knots are the answer to that.

They are just canned biscuits with seasonings and butter.  Simple sounding, but delicious tasting.

I made these with Fettuccine Alfredo the other night.  Zack LOVED them!

Up close view of the buttery, cheesy, yummy-ness.

Pasta dishes like Fettuccine Alfredo are relatively quick dinners, so the easiness of these fit well with those type of dinners.

Easy Parmesan Knots

– 1 tube (12 oz) refrigerated buttermilk biscuits

– 1/4 cup olive oil

– 3 tablespoons grated Parmesan cheese (from the green can)

– 1/2 teaspoon garlic powder

– 1 teaspoon dried oregano

– 1 teaspoon dried parsley flakes

Roll each biscuit into a 12-inch rope and tie into a knot; tuck ends under.  Place 2-inches apart on a greased baking sheet.  Bake at 400 degrees for 8-10 minutes or until golden brown.

In a medium bowl, combine the remaining ingredients; brush the warm knots with the mixture.

Pull-Apart Garlic Parmesan Bread

This is the best bread I’ve ever made.  Zack and I both agree.  I made it to go with the homemade lasagna (see homemade lasagna).  The buttery-ness combined with the garlic and cheesy-ness made for a perfect combination.

Plus, the bread turned out nice and fluffy, just the way I love it.

I like that you make this bread in a bundt pan, too. The pan allows it lots of room to rise and gives it a neat shape.

It takes a lot of time to make though, it has to rise for 2 and a half hours total plus almost 30 minutes of baking.  Actually that makes it the perfect bread to make with the lasagna, because like I mentioned in the lasagna post, it also takes hours to make.

The bottom part of the bread looks lighter in color and I’m not really sure why.  It tasted the same as the top.

I will be making this bread again soon I’m sure (not soon enough according to Zack).

Pull-Apart Garlic Parmesan Bread

2 teaspoons active dry yeast

1⅓ cups barely warm water

2 tablespoons olive oil

2 teaspoons salt

3½ cups all purpose flour

¼ cup butter, melted

1 tablespoon dried parsley flakes

2 cloves garlic, minced

¼ cup grated Parmesan cheese

In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. Knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1½ to 2 hours, or until dough is doubled in size.

In a small bowl, combine melted butter, parsley flakes and minced garlic, set aside.

Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on ⅓ of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

Preheat oven to 350 degrees.

Bake for 25-30 minutes, or until bread is golden brown. Serve hot with a side of marinara sauce.