Garlic Knots Recipe
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Garlic Knots Recipe
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These buttery Garlic Knots are the perfect easy appetizer to serve with pasta, pizza, wings, and more! You're going to love this simple, cheesy and delicious recipe!
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Ingredients
- 1-14 ounce pizza dough room temperature, package
- ¼ cup butter salted
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon parsley dried
- 2 Tablespoons Parmesan Cheese
Instructions
- Prepare baking pans by lining them with parchment paper and spraying with non-stick spray.
- Open the can and roll out the pizza dough. You want to form it into a large rectangle.
- Cut the rectangle in half so that you have 2 equal squares of dough.
- Cut each square into 4 strips. Cut these strips in half. You should now have 16 (fairly) equal pieces of dough.
- Roll each strip into an 8-inch rope. Tie the rope into a knot (you can choose whether to tuck the ends under or not).
- Place each knot on the pan lined with parchment paper and sprayed. Leave a little space between each knot to allow for rising.
- Lightly cover the pans and allow the knots to rise until doubled in size (I found this took about an hour.)
- Heat the oven to 400 degrees.
- Melt butter and stir in seasonings: garlic powder, oregano, and parsley. (Save the parmesan for later.)
- When the knots have finished rising, brush on the butter mixture, and save some for later.
- Bake for 15-20 minutes or until golden.
- Add 2 Tablespoons parmesan cheese to the leftover butter mixture.
- Allow the knots to cool slightly, then brush this mixture over the knots. Sprinkle them with extra cheese if you’d like!
- Optional: Serve with marinara dipping sauce on the side.
Notes
- We found that the knots looked nicer with the end tucked under. The ends tended to brown quicker than the rest of the knot. Also, because they were a little thicker this way, they were a bit chewier, which we preferred!
- Garlic knots may be stored in an airtight container at room temperature for 2 - 3 days. Or, store them in the fridge for up to a week. They are best warmed before serving. You may freeze the garlic knots before or after baking. They will freeze for up to 3 months.
Nutrition Information
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Calories
89kcal
(4%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
8mg
(3%)
Sodium
215mg
(9%)
Potassium
3mg
(0%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
95IU
(2%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16knots
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 215mg | 9% |
| Potassium | 3mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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