Yield: 8 bread knots or 16 breadsticks
1 (11oz) can refrigerated French bread dough
flour, for rolling the dough
2 TBS OMG! Basil Garlic Parmesan Dipping Oil, plus more for dipping
½ tsp freshly ground black pepper
For Bread Knots
Preheat the oven to 350°F. Sprinkle the dough with a little flour and cut in half crosswise. Cut each half lengthwise into four equal pieces. Roll each piece of dough to about 12 inches in length and gently tie each in a knot.
Place the knots on a baking sheet lined with parchment paper. Using a pastry brush, coat the knots with the basil garlic Parmesan oil. Sprinkle with black pepper. Bake about 15-18 minutes until golden brown.
When bread knots are finished baking, immediately brush with more basil garlic Parmesan oil. Let cool. Serve with more basil garlic Parmesan oil, for dipping.
Preheat the oven to 425°F. Sprinkle the dough with a little flour and cut in half crosswise. Roll each half into an 8x16 inch rectangle. Brush the dough with the basil garlic Parmesan oil.
With the longer side of the dough facing you, cut the dough from top to bottom into 8 strips. You should have 8 long pieces of dough, each about 1 inch wide and 8 inches long. Repeat this process with the other half of the dough.
Pick each piece of dough up by the ends and gently twist into a loose spiral. Set the breadsticks onto a baking sheet and brush with more of the oil. Sprinkle with black pepper.
Bake the breadsticks for about 10 minutes until dark golden brown. Immediately brush with more basil garlic Parmesan oil. Let cool. Serve with more Basil Garlic Parmesan oil, for dipping.