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

Hannah Klinger
Recipe by Cooking Light October 2014

Gallery

Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 8 (serving size: 1 knot)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

115 calories; fat 3.4g; saturated fat 1.2g; sodium 259mg.