|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We can all agree that warm garlic knots, dripping in a cheesy herbed butter, are just irresistible. How many times have you been to your favorite Italian restaurant and you already know you are going to order them even before you sit down? One sniff of that intoxicating aroma from the table next to you and it is a foregone conclusion. Garlic knots are one of life's simple pleasures.
The best part is, garlic knots are incredibly easy to make at home. You don't even have to worry about making your own homemade dough from scratch. All you need is a pound of prepared pizza dough to achieve that fresh from the oven experience. If you have a favorite pizza place, sometimes you can even ask to purchase a pound of their pizza dough for a restaurant level experience in your own home.
Garlic knots are perfect when you want individual serving sizes, rather than a large loaf of garlic bread that you would need to slice to serve. This recipe for garlic knots is versatile as well. When served with warm marinara sauce for dipping, they take on the role of an appetizer. They are also a delicious way to fill a bread basket for passing around the table and a nice alternative to plain dinner rolls at a meal.
1 pound prepared pizza dough, at room temperature
1/4 cup unsalted butter, melted
2 tablespoons freshly grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/2 cup warm marinara sauce, for dipping
Gather the ingredients. Line 2 rimmed baking sheets with parchment paper and set aside.
Divide the prepared pizza dough into 4 pieces, then cover with plastic wrap and let rise at room temperature for 1 hour.
Working one piece at a time and keeping the remaining pieces covered, roll dough on a lightly floured surface into a 6-x 4-inch rectangle. (If the dough is difficult to roll and springs back, let rest for 15 minutes and continue.) Cut the dough into four strips. Repeat with the remaining dough pieces.
Tie each strip into a single knot, making sure there isn’t more than a 1-inch overhang. (This allows the dough to rise in a nice compact knot shape rather than looking like a bow.) Transfer each to the prepared baking sheets.
In a small bowl, combine the melted butter, Parmesan cheese, garlic powder, dried oregano, dried parsley flakes, and salt.
Brush the knots with half of the butter mixture, lightly cover with plastic, and let rise in a warm spot until puffed, about 30 minutes.
When ready to bake, preheat the oven to 400 F. Bake the garlic knots until golden brown, 13 to 15 minutes.
Remove the knots from the oven and brush with remaining butter mixture.
Serve immediately with warm marinara sauce for dipping.