4.7 from 90 votes
Killer Garlic Knots
Killer Garlic Knots turn pizza dough into small twisted rolls coated in a flavorful garlic, olive oil, and herb mixture. After rising, the dough is divided and shaped into knots, baked until golden, then brushed with a butter and garlic sauce topped with oregano and Parmesan. This creates a soft interior with a lightly crisp exterior, accented by aromatic garlic and salty cheese, making these knots an ideal side or snack.
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
Servings:
32
Calories:
60 kcal
Course:
Bread
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 32 Serving
Amount Per Serving
Calories 60
% 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.