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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 12 |
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I get raves every time. Modified from Cooking Light 2001. These are chive-and-garlic knots but I prefer to call them dough-knots. Can be made-ahead. Wrap in foil. Reheat in oven 350* for 10 min. Ingredients:
3t butter |
4 garlic cloves, minced |
1t garlic powder |
2 (11-oz) cans refrigerated french bread dough |
4t chopped fresh chives |
4t parmesan cheese, grated |
cooking spray |
Directions:
1. Preheat oven to 350*.
2. Melt butter in a small skillet over medium heat. Add minced garlic; saute 30 seconds or until lightly browned. Remove from heat; stir in garlic powder.
3. Unroll 1 can French bread dough onto a lightly floured surface; brush dough with garlic mixture. Sprinkle dough with chives and cheese. Unroll other can French bread dough and place on top of first. Pat down to help seal. Cut dough crosswise into 12 strips. Shape each strip into a knot. Place knots onto a baking sheet coated with cooking spray. Bake at 350* for 17 minutes or until lightly browned. Serve warm.
4. Original recipe used only 1 can bread dough, which made making the knots too messy. So I doubled the ingredients and added a top to make knotting easier and less messy.
5. Original recipe was 81 calories; 29% from fat per roll. So double the calories per roll for these and keep the percentage of fat the same.
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