1 can refrigerated biscuits
1/4 cup vegetable oil (we used less and used canola)
3 tablespoons grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried parsley
**We brushed the oil mixture on the rolls BEFORE baking**
1. Cut each biscuit into thirds. Roll each piece into a 3-inch (7-cm) rope and tie into a knot.
2. Place the knots 2 inches (5-cm) apart on a greased baking sheet. Bake at 400°F (204°C) for 8–10 minutes or until golden brown.
3. In a large bowl, combine the remaining ingredients. Brush or pour on the warm knots. Makes approximately 2 1/2 dozen knots.
My little helpers :-)