Monday, January 2, 2012
Like so many others I spend much of my waiting time browsing Pinterest. I'm happy to report I actually use quite a few recipes and ideas too. That makes me feel like I have actually accomplished something from all that virtual surfing. I have made these bread knots several times. The first time I made them was on Thanksgiving and they were a hit. I did change these up to accommodate my nephew who has a severe milk allergy. My change from biscuits, which were called for in the original recipe, to breadsticks also excludes a step in this already easy process. I use Pillsbury breadsticks because they are milk free if you can believe that, and I obviously left out the cheese when I made them for my nephew. Please be sure and check your specific packaging if allergies are a concern.
1 can of refrigerated Pillsbury breadsticks
2 Tbs. olive oil
1 Tbs. Pampered Chef Italian Seasoning
1 Tbs. Grated Parmesan Cheese (optional)
Separate strips of dough. Tie into 12 knots. This is an art I have not yet mastered. If you wanted to, you could press two strands together and make a large knot, giving you six large knots total. Bake according to package directions. While knots are baking, mix oil, seasoning, and cheese in a small bowl. Remove bread from oven and and immediately brush with oil mixture. Serve warm!