Killer Garlic Knots
User Reviews
4.7
Killer Garlic Knots
Description
This recipe starts with pizza dough prepared and allowed to rise, providing a chewy and airy base. The dough is shaped into small ropes, twisted into classic knots, and set to rise briefly again to develop lightness. Baking at 425°F for 10 to 12 minutes yields knots baked through with a golden crust. While baking, a sauce of melted butter, olive oil, minced garlic, and oregano is prepared to add vibrant, savory flavor.
Once out of the oven, the knots are generously brushed or tossed in the garlic herb mixture and sprinkled with grated Parmesan cheese, which adds a salty, umami touch and a bit of texture to the surface. These garlic knots are a highly satisfying addition to meals like pasta or salads, or served on their own as a flavorful snack with dipping sauces.
They can be made ahead by refrigerating after the first rise, saving time on baking day while maintaining good texture and flavor.
Ingredients
- 1 pizza dough package DeLallo Italian kit
- 4 tablespoons butter
- 4 tablespoons olive oil
- 4 garlic minced, cloves
- 1 tablespoon oregano dried
- 1 tablespoon sea salt flakes
- 1 tablespoon Parmesan Cheese grated
Instructions
- Prepare the pizza dough according to the package directions, cover, and set aside to rise in a warm spot for 45 minutes.
- Prepare a baking sheet with parchment paper or spray lightly with canola oil. Once the dough has risen, lightly sprinkle a work surface with flour. Divide the dough into 6 sections, and then into 4" X ½" length ropes. Lightly flour your hands then stretch and roll the ropes into 5" lengths. Twist the dough into a knot, tucking the ends under it and into a ball about the size of a ping pong ball. Place the knot onto the baking sheet and repeat with the rest of the dough. Cover lightly with a dishtowel and set the dough aside to rise for 15 minutes.
- *When I have small batches of leftover dough I make these in my toaster oven.
- Preheat the oven to 425°F. Bake for 10-12 minutes. While the knots are baking, melt the butter and olive oil a sauté pan over medium heat. Add the garlic and oregano, cook and stir for 30 seconds then remove from the heat. Do not simmer the garlic. Toss the hot baked knots in the oil and butter mixture, season with flakes of sea salt, and serve hot.
Notes
- Prepare pizza dough according to directions and allow to rise fully before shaping knots.
- After shaping, let knots rest for 15 minutes before baking to develop texture.
- Bake knots at 425°F for 10-12 minutes until golden, watch closely to avoid burning.
- Brush knots immediately with garlic butter and oregano mixture while warm for best flavor absorption.
- Sprinkle with Parmesan cheese after applying garlic oil for a salty finish.
- Dough can be refrigerated after rising and shaped within 1-3 days for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 321mg | 13% |
| Potassium | 3mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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