Chive-and-Garlic Knots

recipe
Refrigerated bread dough makes these knots quick and easy. Your guests may enjoy shaping them for you the night of your party. Or you can make these rolls a day ahead, wrap them in foil, and reheat them in the oven at 350º for 10 minutes.

Yield:

12 servings (serving size: 1 roll)

Recipe from

Cooking Light

Nutritional Information

Calories 81
Caloriesfromfat 29 %
Fat 2.6 g
Satfat 1.3 g
Monofat 0.8 g
Polyfat 0.4 g
Protein 2.5 g
Carbohydrate 11.6 g
Fiber 0.0 g
Cholesterol 5 mg
Iron 0.6 mg
Sodium 185 mg
Calcium 13 mg

Ingredients

1 1/2 tablespoons butter or stick margarine
2 garlic cloves, minced
1/2 teaspoon garlic powder
1 (11-ounce) can refrigerated French bread dough
2 tablespoons chopped fresh chives or green onions
2 tablespoons grated Parmesan cheese
Cooking spray

Preparation

Preheat oven to 350°.

Melt butter in a small skillet over medium heat. Add minced garlic; sauté 30 seconds or until lightly browned. Remove from heat; stir in garlic powder.

Unroll the French bread dough onto a lightly floured surface; brush dough with garlic mixture. Sprinkle the dough with chives and cheese. Cut the dough crosswise into 12 strips. Shape each strip into a knot. Place the knots onto a baking sheet coated with cooking spray. Bake at 350° for 17 minutes or until lightly browned. Serve warm.

Note:

Marge Perry,

Cooking Light

May 2000
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