Sabrina came across a Homemade Crescent Roll recipe, that made us never want to buy the canned stuff again. Of course, you don't have to make it yourself, but it is much better if you have the time. Plus, if you make the crescent roll recipe, there is plenty of left over dough to freeze, for two other sessions. Now, the Garlic Parmesan Knots I have always wanted to make, and you can make them with biscuit dough, pizza dough, and store-bought bread dough. They are fun to make, and can be a nice conversation piece instead of good ol' garlic bread. Stuff them with sliced of jalapeño for an extra kick.
Time to tie the knots!
- ⅓ batch of Home-Made Crescent Roll Dough, (or 1 can of store-bought)
- 4 Tbls unsalted butter, melted
- 2 Tbls fresh grated Parmesan
¾ tsp garlic powder
½ tsp Aleppo pepper, (optional)
½ tsp dried oregano
½ tsp dried parsley flakes
¼ tsp kosher salt
2 - 3 pickled jalapeños, sliced (optional)
Preheat oven to 400º F
In a small bowl, mix melted butter and next 6 ingredients together and set aside.
On a floured surface, roll out dough into ⅛" thick square, and cut out dough into 1" x 3" strips. Tie each strip into a simple knot, and tuck in the overhanging "laces", and place each knot "laces-side" down onto a parchment-lined baking sheet. Brush each knot well with the Parmesan-herb butter, making sure to get some of the cheese and herbs on each one.
Bake at 400º F, until browned and cooked through, about 10 - 12 min. Brush any remaining Parmesan-herb butter over hot knots, and let rest 5 min. Serve immediately.