Parmesan Herb Knots

Easy and delish!

1/2  cup melted butter
1/4 cup grated parmesan
1 1/2 tsp. parsley flakes
1 1/2 tsp. chopped dill
1 TBSP garlic powder
dash of pepper
1 can refrigerated buttermilk biscuits

Preheat oven to 400 degrees.

Mix melted butter, parmesan, parsley, dill, garlic powder and pepper together, set aside.

Cut each biscuit into fourths, roll into a rope and tie in a loose knot.
Place on a greased baking sheet and bake 5 - 7 minutes or until golden brown
Remove from oven and immediately brush with butter mixture. Serve warm
Makes 32 knots.

A Pizza Teaser from Pampered Chef

1 (12 oz.) pkg. refrigerated buttermilk flaky biscuits
Olive oil
1 garlic clove, pressed
1/2 C. tomato, chopped
1/2 tsp. Italian seasoning
1 oz. (1/4 C.) fresh Parmesan cheese, grated

Preheat oven to 400°F.

Separate biscuits in half horizontally to form 20 biscuits. On 13-inch round baking stone, arrange six biscuits, with edges touching, in circle. Arrange remaining biscuits, edges touching, in another circle around center ring of biscuits. Gently press biscuits together with fingers to seal, leaving outside edges scalloped for petal effect. Lightly spray biscuits with oil: press garlic over biscuits; spread evenly. Chop tomato, green pepper and onion; sprinkle evenly over biscuits along with oregano and basil. Bake 15-17 minutes or until edges are golden brown; remove from oven. Immediately grate cheese over warm biscuits. To serve, pull biscuits apart.