Who doesn’t love garlic bread? I know I do! These little garlic knots are so easy to make, and are perfect for nights where a large dinner salad is the main dish.
I made these with leftover pizza dough, straight outta the bag:
Take the dough out of the bag, and roll it out in a square (about 1/4 inch thickness) and then cut like so:
Cut again, so that you have 16 total pieces:
Now take each piece, and roll them up as you would roll a croissant, starting from the wide end. After they are all rolled, they will look like so:
I can’t remember if the photo above was taken before or after rising but you should allow the knots to rise for about 1 or 2 hours (depending on temperature of your kitchen) and then bake them.
After baking, toss them in a bowl with olive oil, parmesan cheese, minced garlic, and dried basil
makes 16 garlic knots from pizza dough.
- 1/4 cup Olive oil
- 3 tbsp Minced garlic
- 1 tbsp Dried basil
- 1/4 to 1/2 cup Grated parmesan
- 1 pound pizza dough
Preheat oven to 450 degrees
Remove pizza dough from refrigerator and let warm up to room temperature for easier handling
Roll out dough into a square (doesn't matter what size but it should be about 1/4 inch thick)
Cut the square into 16 pieces (see blog post) (I used a pizza cutter)
Roll each piece of the 16 pieces up, as if you were making a croissant
Place on a baking sheet or pizza pan, and let rise for an hour or two, depending on kitchen temperature (less during summer, more during the winter)
Bake for 12 to 15 minutes or until lightly browned
Remove from oven, and when cool enough to handle, place knots into a large bowl and drizzle with olive oil, parmesan cheese, basil, and garlic (all to taste).
Toss the knots around in the bowl, until the knots are all coated with the topping and serve warm.
Topping amounts are estimates - I don't measure; adapt to your tastes (if you like garlic, use more, etc)