Soft Garlic-Parmesan Knots
Store-bought pizza dough becomes a basket of soft, pull-apart knots brushed with warm garlic butter, Parmesan, and parsley. They bake in about 15 minutes and are perfect for dunking in pasta sauce or soup.
35 mins
12 servings
Ingredients
- 6 cloves of Garlic
- 2 tablespoons Parsley (Fresh)
- 2 tablespoons All-Purpose Flour
- ½ cup Parmesan Cheese
- ½ cup Unsalted Butter
- ½ teaspoon Kosher Salt
- 2 pounds Store-Bought Pizza Dough
- 1 cup Marinara Sauce
Directions
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- On a lightly floured counter, divide the dough into 12 equal pieces. Roll each piece into a rope about 8 inches long, tie it in a loose knot, and tuck the ends underneath.
- Arrange the knots on the baking sheet about 2 inches apart. Let them rest for 10 minutes while the oven finishes heating.
- Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute, until fragrant but not browned. Turn off the heat.
- Brush the knots lightly with about one third of the garlic butter. Bake until puffed and golden brown, 13 to 16 minutes.
- Right away, brush the hot knots with the rest of the garlic butter, then sprinkle with the Parmesan and parsley. Serve warm, with marinara for dipping if you like.
