Parmesan Knots
Makes 8

16 oz refrigerated biscuit dough (I use Pillsbury Buttermilk Biscuits or  this recipe for homemade dough)
5 tablespoons butter, melted
3 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
3/4 teaspoon dried oregano
1 teaspoon dried parsley flakes

Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. 
Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown.
In a bowl, combine the butter, garlic powder, oregano and  parsley; brush the warm knots with the butter mixture and sprinkle Parmesan on top. Serve immediately.