ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asiago-Black Pepper Bread Knots

Photo: Jennifer Causey; Styling: Missie Neville Crawford
Hands-on time 15 mins
Total time 35 mins

Serves 8 (serving size: 1 knot)

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


  • 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

Nutrition Information

  • calories 115
  • fat 3.4 g
  • satfat 1.2 g
  • sodium 259 mg

How to Make It

  1. 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.