Asiago-Black Pepper Bread Knots

Cooking Light
Asiago-Black Pepper Bread Knots Recipe
Photo: Jennifer Causey; Styling: Missie Neville Crawford

With just a few pantry items and ready-to-bake bread dough, you can whip up company-ready rolls in about half an hour.

Serves 8 (serving size: 1 knot)


+ Add To Shopping List
1 (11-ounce) can refrigerated French bread dough (such as Pillsbury Crusty French Loaf)
All-purpose flour
Parchment paper
2 teaspoons olive oil
1 ounce grated Asiago cheese
1/2 teaspoon cracked black pepper


Hands-on: 15 Minutes
Total: 35 Minutes

Preheat oven to 350°. Remove French bread dough from package; lightly sprinkle with flour. Cut dough in half crosswise; cut each half lengthwise into 4 strips to form 8 (8-inch) strips total. Roll strips to 12-inch lengths; gently tie each strip in a knot. Arrange knots on a parchment-lined baking sheet. Brush knots evenly with olive oil. Sprinkle with Asiago cheese and cracked black pepper. Bake at 350° for 16 minutes or until knots are golden.

Created date

August 2014

Nutritional Information

Calories 115
Fat 3.4 g
Satfat 1.2 g
Sodium 259 mg