Description
These Garlic Knots are a delicious and easy-to-make appetizer featuring soft pizza dough tied into knots, brushed with garlic-infused butter, baked to golden perfection, and finished with fresh parsley and Parmesan cheese. Perfect as a snack or side dish to your favorite Italian meals.
Ingredients
Scale
Dough
- 1 (1 lb.) package store-bought pizza dough
Garlic Butter
- 8 Tbsp. (1 stick) unsalted butter
- 6 cloves garlic, minced or grated
- 1/2 tsp. kosher salt
Finishing
- 2 Tbsp. parsley, minced
- 1/4 cup freshly grated Parmesan
Instructions
- Prepare Dough: Remove pizza dough from the refrigerator and let it rest at room temperature. This allows the dough to relax and become easier to stretch and shape.
- Preheat Oven: Adjust the oven rack to the center position and preheat the oven to 400°F (205°C). Line two baking sheets with parchment paper to prevent sticking.
- Make Garlic Butter: In a small pot, melt the unsalted butter over low heat. Add the minced or grated garlic and kosher salt, cooking gently until the mixture starts to froth and the garlic is fragrant. Remove immediately from heat to prevent burning and set aside to cool.
- Shape Knots: Lightly flour a surface and stretch the dough into a 12” by 10” rectangle. Use a pizza cutter or sharp knife to cut the dough rectangle into quarters, then cut each quarter vertically into four equal strips about 6 inches long. Roll each strip into a rope, tie the rope into a knot, and tuck the ends under. Place the knots on the prepared baking sheets spaced about one inch apart. Brush each knot with about one-third of the cooled garlic butter, avoiding garlic pieces that could burn.
- Bake: Bake the knots in the preheated oven for 15-20 minutes until golden brown. Rotate the baking sheets halfway through baking to ensure even cooking. While baking, stir minced parsley into the remaining garlic butter. If the butter has solidified, gently reheat it to combine.
- Finish and Serve: After removing the knots from the oven, immediately toss them with the garlic parsley butter to coat thoroughly. Sprinkle generously with freshly grated Parmesan cheese and serve warm.
Notes
- Allowing the dough to come to room temperature makes it easier to handle and shape.
- Be careful not to burn the garlic in the butter; remove from heat as soon as it starts to froth.
- Brushing the knots before baking and tossing them after baking ensures maximum garlic flavor.
- Use freshly grated Parmesan for the best flavor and texture.
- These knots can be served as a side with pasta, soups, or salads.
Nutrition
- Serving Size: 1 garlic knot
- Calories: 110
- Sugar: 0.3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
