Garlic Knots

Garlic knots made from refrigerated pizza dough, tied into 7-inch ropes and baked until golden brown. Finished with garlic-parsley butter and Parmesan, then served with marinara for dipping.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 16 servings

Course: Side Dish

Cuisine: Italian-American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Pizza dough

1 lb refrigerated pizza dough, room temperature

Garlic butter

0.25 cup butter, melted Use the full amount for brushing and finishing.
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
0.25 cup grated Parmesan
0.25 tsp salt

Serving

1 Marinara sauce for dipping

Equipment

1 sheet pan

Method

Prep and shape

Preheat oven to 400F and line a baking sheet with parchment. This prevents sticking and helps the knots brown evenly.
Cut refrigerated pizza dough into 16 pieces, then roll each into a 7-inch rope and tie into a knot. Keep the ends tucked to hold the shape while baking.
Place knots on the baking sheet, leaving a little space between them. Brush lightly with melted butter so they start glossy before baking.

Bake and finish

Bake at 400F for 13-15 minutes, until golden brown. Look for deep golden edges and set dough.
Stir garlic, parsley, and salt into the remaining butter, then brush over the hot knots. The butter should soak in right away for maximum flavor.
Sprinkle with grated Parmesan and serve with marinara. Add it at the end so the cheese melts lightly and adheres to the buttered surface.

Notes

For the best pull-apart texture, bake until truly golden rather than just pale, then finish immediately while the knots are hot. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 375F oven for 5-7 minutes to re-crisp. Freeze the baked knots for up to 2 months, then reheat from frozen at 375F for 10-12 minutes. For a gluten-free option, use a gluten-free pizza dough and follow the same shaping and baking steps.