Servings 24 garlic knots
Ingredients
- 1 pound store-bought or homemade pizza dough, at room temperature
- All purpose flour
- Cooking spray
- 1 Tablespoon olive oil
- 3 Tablespoons unsalted butter
- 2 medium garlic cloves, finely minced
- 1 Tablespoon finely chopped Italian flat leaf parsley
- 1/4 cup grated Parmesan cheese
- Marinara sauce, for serving (optional)
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Lightly flour your work surface then using a rolling pin, roll out the dough into a 10-inch square. (If needed, the dough can also be pulled and stretched with your hands.)
- Using a sharp knife or pizza wheel, cut the square in half to form two rectangles then cut each rectangle widthwise into 12 strips.
- Tie each strip into a knot then arrange the knots on the lined baking sheets. Lightly coat the knots with cooking spray.
- Bake for 10 minutes, rotate, then bake an additional 5 to 8 minutes until golden brown.
- While the knots bake, combine the minced garlic, olive oil and butter in a small sauce pan set over medium-low heat. Cook the garlic butter, stirring, until the garlic just begins to turn golden brown. Remove the mixture from the heat and stir in the chopped parsley.
- Remove the knots from the oven and transfer them to a large bowl. Pour the garlic herb butter over the top and toss gently until evenly coated. Sprinkle them with the grated Parmesan cheese and a pinch of salt and serve warm with marinara sauce for dipping (optional).
Video
Easy Homemade Garlic Knots
Whip up a restaurant-inspired favorite with a crowd-friendly recipe for easy, cheesy Homemade Garlic Knots! RECIPE: bit.ly/2j4i6RE
Notes
- For best results, let pizza dough sit at room temperature for 30 minutes before shaping. Cold dough is harder to roll and tie.
- Make-ahead: Shape the knots and refrigerate (covered) for up to 24 hours before baking. Let them sit at room temperature for 20–30 minutes before baking.
- Serve warm with my 10-minute Homemade Marinara Sauce for dipping.
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