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 ¼ 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
- ¼ cup Olive oil
- 3 tbsp Minced garlic
- 1 tbsp Dried basil
- ¼ to ½ 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 ¼ 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.