Garlic Knots

Garlic knots are a fun baking project to do at home, especially with the kids. I always keep pizza dough in the freezer, so these are easy to whip up anytime.

They go great with soup and a salad or really as an accompaniment to any dinner.

You can dip in marinara or pizza sauce as well.

The ingredients are the basics I always have on hand: butter, garlic, dried herbs and parmesan cheese. 

These puffs of deliciousness make the house smell so warm and savory. I hope you get to make these soon! They are amazing. Have no fear if you are not a baker at heart. I feel like any amateur can get this done. Enjoy!

Garlic Knots

From Two Peas and their Pod

(Makes 12)

1 lb. pizza dough, store bought or homemade

6 Tbsp. unsalted butter

3 cloves garlic, minced

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. dried parsley

Pinch of salt

4 Tbsp. grated Parmesan Romano cheese

Pizza sauce or marinara sauce for serving

Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

Cut the pizza dough into 12 equal pieces. On a lightly floured surface, roll each piece into about an 8-inch long rope. Take the ends of the dough and tie into a knot (over, under and through). Place each knot on prepared baking sheet, about 2 inches apart.

In a small saucepan, melt the butter and cook the garlic for 1-2 minutes over medium-low heat. Remove from heat and stir in dried basil, oregano, parsley and a pinch of salt.

Brush the garlic knots lightly with the garlic butter. Bake for 15 to 20 minutes or until the knots are golden brown. Remove from oven and brush with remaining garlic butter. Sprinkle each garlic knot with Parmesan Romano cheese. Serve with warm pizza sauce or marinara sauce.