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
4 servings
Ingredients
- 2 cloves of Garlic
- 2 teaspoons Parsley (Fresh)
- 2 teaspoons All-Purpose Flour
- 2 ¾ tablespoons Parmesan Cheese
- 2 ¾ tablespoons Unsalted Butter
- ⅛ teaspoon Kosher Salt
- ⅔ pound Store-Bought Pizza Dough
- ⅓ 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.
