Garlic Knots

I think it is mostly an east coast thing, but every pizza joint in our area that is worth a darn always has a pan of garlic knots on the menu.   It is a great way to use up leftover dough and the garlic butter sauce used on white pizza.   Well, I had dough left over from our pizza dinner and I decided to make some knots to go alongside our dinner.

garlic knots

It really is a super simple recipe, just pizza dough, garlic, butter, and parsley.   You start by cutting the dough into strips and you tie them into a knot. Place them on a baking sheet, bath them with a little olive oil, and let them rise for about an hour and a half, until doubled.   Cook them at 425 degrees for 15-18 minutes,until lightly golden brown.

While they are baking, mince three cloves of garlic and heat it gently with one stick of butter.  You aren’t cooking the garlic, merely warming it up and taking the raw edge away.   Once the knots are golden brown, let them sit for five minutes.  Add two tablespoons of minced parsley to the butter mixture.  Use a pastry brush to paint the garlic mixture onto the rolls and serve.  They are good at room temperature but they are fantastic when they are warm from the oven.

Our neighbor came over to help the hubby move a dresser so I gave him half the knots to take home and enjoy with their dinner.  The whole house smelled amazing.   While we were eating, we had a visit from one of the little girls next door, she spied the knots and inhaled two of them, I swear she didn’t chew, just swallowed them whole.   Not a bad use of left overs, if I do say so myself!

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