Photography
julia calleo
my lavender blues
Gooey Parmesan Garlic Knots
If you get into a slap fight with a wasp, chances are you’ll probably lose.
Common knowledge, right?
Apparently a little too common for my pea sized cranium. He was an angry elf.
This clip basically sums up my encounter with any flying stinging insect (except I’d be Buddy, and the stinging prey would be Miles. AAAAAnd you would need to replace the innocent remarks with a shooing hand movement)
Totally makes sense, right?
((((casually insert a wtahhhhh face here))))
Whatever.
But what doesn’t sting you in the bum? These gooey parmesan garlic butter knots.
Well….. at least not literally.
These little balls of bite sized goodness are incredibly easy to make and are always a huge hit for entertaining because I mean…. who doesn’t love gooey pizza crust covered in butter and garlic and cheese dipped into sauce?
Recipe Notes:
This dough recipe is based off of my go to pizza dough recipe which you can find here (and if you just want to do these knots, you may cut the dough recipe in half, or double up on the recipe below and make 36 delicious bite sized knots).
Marinara ain’t yo thang? Try dipping these little numbers in some creamy ranch. Way to keep those calories a’comin.
You can even shape/dress these little soldiers in advance, just store in fridge on a baking sheet, covered with plastic wrap, and then 30 minutes before baking remove from oven and let sit at room temperature. They may need a little more time in the oven, so just keep an eye out.
- Pizza Dough (1/2 ball)
- 6 tbsp butter
- ½ cup grated parmesan
- 2 tsp dried basil
- 5 garlic cloves, minced
- Kosher Salt (1-2 tsp sprinkled)
- 1 cup Marinara (any)
- Preheat oven to 425.
- Take half of your dough ball (store other half in fridge for up to 2 days or wrap tightly and freeze immediately) and roll onto a lightly floured surface a 9" x 6 " rectangle.
- Next take your melted butter and using a pastry brush, brush the surface with butter.
- Next sprinkle surface evenly with the minced garlic, and then a ¼ cup of the parmesan and then 1½ tsp of your dried basil.
- Using a sharp knife, about three inches down from the top of the dough, slice in half length wise, leaving you with two 9" x 3" rectangles. Then divide into nine 1" by 3" mini rectangle strips, leaving you with about 18 strips to work with.
- Next (looking at picture) twist each strip and then tie into a knot. Do this until you form 18 garlic knots.
- Next brush the knots with butter. Sprinkle on remaining parmesan and dried basil.
- Pop into oven for about 15-18 minutes, until knots are lightly golden, brushing with butter again half way through baking.
- Remove from oven, brush again with whatever butter you have leftover, sprinkle with a little kosher salt and then serve with some marinara for dipping.
i heart garlic knots, and have actually never tried making them at home because I thought they were much more complicated. can’t wait to do this for my kids after camp snack!
I know! Super easy, my son gobbled them up!