Description
Irresistible garlic knots deliver Italian bakery magic straight to kitchen counters. Crispy edges, buttery centers, and herbal notes promise delightful comfort you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 can (11 ounces / 311 grams) refrigerated thin crust pizza dough
- 1/2 cup (1 stick / 113 grams) butter
- 4 cloves garlic, minced
Herbs and Cheese:
- 1/4 cup parmesan cheese, grated
- 2 teaspoons fresh basil leaves, chopped
- 2 teaspoons fresh parsley, chopped
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon pepper
Dipping Sauce (optional):
- marinara sauce
- garlic sauce
- ranch dressing
Instructions
- Prepare the oven to 400°F and lightly coat a baking sheet with non-stick spray to ensure smooth removal of the knots.
- Unroll the pizza dough and slice it into 16 uniform segments using a pizza cutter for precise portioning.
- Transform each dough segment into a slender 12-inch rope, applying a light cooking spray to hands if the dough becomes sticky or resistant.
- Craft each rope into a relaxed knot, leaving approximately one inch of dough on each side. Artfully tuck one end underneath the knot and the alternate end over the top, nestling it into the center.
- Arrange the knotted dough on the prepared baking sheet, allowing sufficient space for slight expansion during baking.
- Roast the knots for 15 minutes until they achieve a rich, golden-brown complexion, filling the kitchen with an enticing aroma.
- Simultaneously, create a fragrant garlic butter by melting butter and blending it with minced garlic, parmesan, basil, parsley, salt, and pepper until thoroughly combined.
- Immediately after removing the knots from the oven, lavishly coat each piece in the aromatic garlic butter mixture, ensuring complete and generous coverage.
Notes
- Always use fresh pizza dough at room temperature for easier handling and better rise during baking.
- Spray your hands with cooking spray when rolling dough to prevent sticking and create smoother, more consistent ropes.
- Avoid overworking the dough when forming knots, as this can make them tough and chewy instead of soft and tender.
- Ensure knots are spaced slightly apart on the baking sheet to allow proper expansion and prevent them from sticking together during baking.
- For a gluten-free version, substitute regular pizza dough with a gluten-free alternative or cauliflower-based dough.
- Add extra flavor by incorporating dried herbs like oregano or red pepper flakes into the garlic butter mixture.
- Serve warm immediately after coating with garlic butter to enjoy maximum flavor and optimal texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg