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Cheesy Roasted Garlic Knots

These Cheesy Roasted Garlic Knots are a yeasted pizza-like dough that's cut up into pieces and made into knots. Topped with mozzarella and fresh herbs.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 235 kcal
Course: Appetizer , Bread
Cuisine: American

Ingredients

  • 1 whole head of garlic top sliced off
  • 1 pound store-bought or homemade pizza dough
  • 1/2 cup unsalted butter at room temperature
  • 2 tablespoons minced Italian parsley plus more for garnish
  • 2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper plus more for garnish
  • 1/2 teaspoon dried oregano
  • 1 3/4 cups shredded mozzarella divided

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Wrap the head of garlic in a small sheet of foil and place on a baking sheet or in a baking dish. Transfer to the oven to roast for 1 hour. Carefully remove it from the foil. Allow the head of garlic to cool and press the roasted garlic out of the cloves and into a bowl.
  2. To the bowl with the garlic, add the butter, minced Italian parsley, salt, crushed red pepper and oregano. Mix and mash it together until combined. Give it a taste and add a bit more salt if needed.
  3. Lightly flour your work surface and divide the dough into twelve pieces. Listen, this doesn’t have to be perfect. We just want the twelve pieces to be sorta the same size so it all bakes evenly.
  4. Roll and stretch each piece until it’s about 5 inches long. Spread about a half of teaspoon of the butter mixture onto the piece of dough and sprinkle it with a bit of mozzarella, pressing it into the butter. Tie the strip of dough into a knot and transfer it to the cast iron skillet. Repeat until you’ve worked your way through all of the strips of dough.
  5. Brush the top with a bit of the remaining butter (if any) and cover the knots with a clean kitchen towel. Allow it to rise until it’s doubled in size, about 30 minutes.
  6. Preheat the oven to 375 degrees F. Uncover the cast iron skillet and transfer to the oven to bake for 20 minutes. At the 20-minute mark, sprinkle the top with the remaining 1 cup of mozzarella and bake for an additional 5 to 10 minutes, or until the tops of the knots are golden brown. Top with more Italian parsley and crushed red pepper (if you like it spicy!).

Notes

  • Tips and Tricks: 
  • Tips and Tricks: 
  • If you don’t have time to roast garlic, it’s ok. Just add half of the garlic (about 6 cloves) of minced garlic to the butter mixture. Raw garlic is more intense than roasted garlic so that’s why I recommend half of the amount.
  • I use a cast iron for this recipe but a baking dish that’s about 9-inches round or rectangular will work just fine too.

Nutrition Information

Serving 4g Calories 235kcal (12%) Carbohydrates 1g (0%) Protein 7g (14%) Fat 23g (35%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 66mg (22%) Sodium 986mg (41%) Potassium 42mg (1%) Fiber 0.2g (1%) Sugar 0.4g (1%) Vitamin A 858IU (17%) Vitamin C 2mg (2%) Calcium 175mg (18%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 235

% Daily Value*

Serving 4g
Calories 235kcal 12%
Carbohydrates 1g 0%
Protein 7g 14%
Fat 23g 35%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 66mg 22%
Sodium 986mg 41%
Potassium 42mg 1%
Fiber 0.2g 1%
Sugar 0.4g 1%
Vitamin A 858IU 17%
Vitamin C 2mg 2%
Calcium 175mg 18%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.