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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.

Marge Perry
Recipe by Cooking Light May 2000

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Recipe Summary

Yield:
12 servings (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

81 calories; calories from fat 29%; fat 2.6g; saturated fat 1.3g; mono fat 0.8g; poly fat 0.4g; protein 2.5g; carbohydrates 11.6g; cholesterol 5mg; iron 0.6mg; sodium 185mg; calcium 13mg.
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