Over my trip home to Pittsburgh in December, I finally got the chance to make these lovely little knots. I used crescent roll dough which eliminated the letting-the-dough rise portion of the recipe, since that's all I could find at the store. I knotted them in no particular fashion, as you can see. That made no difference once they were baked.
Just a few minutes later they were golden brown and... naked.
Until I added the butter and garlic, yummmmmm.
And finally - the parsley.
I should have made more, though, because they were gone in no time! This one was a hit with the kids, which by now you know are picky eaters, 8 year old Morgan said to me "What was that buttery thing, it was good!"
There were soo good, that I never got to taste one!! They sure looked fabulous!!!ReplyDelete
Take note: when making anything w/ bread for the Italians, make at least a double batch!!!!
Good point, we'll triple the recipe and save one for after the next party!ReplyDelete