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Garlic Knots

Garlic knots made with refrigerated pizza dough, baked until golden, then brushed with garlicky butter and finished with Parmesan. Quick to assemble as twisted 7-inch ropes and best served warm with marinara dipping sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Garlic Knots
  • 1 lb refrigerated pizza dough Bring to room temperature before shaping.
  • 0.25 cup butter Melted for brushing and finishing.
  • 3 garlic Minced.
  • 2 tbsp fresh parsley Chopped.
  • 0.25 cup grated Parmesan
  • 0.25 tsp salt
  • 1 marinara sauce for dipping Serve warm or at room temperature for dipping.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat oven to 400F and line a baking sheet with parchment for nonstick baking.
  2. Cut refrigerated pizza dough into 16 pieces, then roll each piece into a 7-inch rope and tie into a knot.
  3. Place the knots on the baking sheet and brush lightly with melted butter.
Bake and finish
  1. Bake for 13-15 minutes, until the knots are golden brown.
  2. Stir garlic, parsley, and salt into the remaining butter, then brush it over the hot knots.
  3. Sprinkle grated Parmesan over the warm knots and serve immediately with marinara sauce for dipping.

Notes

Pro tip: brush the butter mixture right after baking so it soaks into the ridges of the knots. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm in a 350F oven until hot. Freezing: freeze baked knots without dipping sauce for up to 2 months and reheat from frozen. For a lighter option, use reduced-fat butter and a lower-fat Parmesan blend while keeping the same garlic-parsley mix.