Adapted from Gourmet magazine
Makes 1 dozen
2 Tbsp olive oil plus additional for greasing pan
1 tube of Pillsbury breadsticks (the original recipe calls for 2 lb pizza dough, thawed completely if frozen. The recipe also mentioned a lot of rolling out and cutting of dough that I wanted to skip, so I went the pre-cut breadstick route yielding a nice easy dozen instead of the 5 dozen the 2 lbs of pizza dough would yield)
2 garlic cloves
1/4 tsp salt
1 Tbsp finely chopped flat-leaf parsley
1/2 cup grated Parmigiano-Reggiano
Put oven racks in upper and lower thirds of oven and preheat oven to 375. Lightly oil a baking sheet. Roll out dough and cover with a clean kitchen towel (not terry cloth). Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure and arranging knots 1 inch apart in staggered rows on 1 baking sheet. Bake, switching position of sheet halfway through baking, until golden, 16 to 18 minutes total.
While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.