Description

Soft, golden garlic knots made from pizza dough, brushed with buttery garlic-herb sauce, and sprinkled with Parmesan—perfect for dipping in marinara sauce or serving alongside pasta.

Ingredients

1 lb. store-bought fresh or frozen pizza dough

½ cup unsalted butter

4 large cloves garlic, minced

1 teaspoon dried oregano (optional)

3 tablespoons fresh parsley, chopped

Flaky sea salt, for topping

Finely grated Parmesan, for garnish

Marinara sauce, for dipping

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Instructions

If frozen, thaw pizza dough according to package instructions. Let sit at room temperature for 30 minutes to soften.
Line a large baking sheet with parchment paper.
On a floured surface, roll dough into a 12-inch square. Cut in half, then slice each half into twelve 1-inch strips (24 pieces total).
Tie each strip into a knot and place on prepared baking sheet. Cover loosely with plastic wrap and let rise in a warm spot for 60–90 minutes, until puffy.
Preheat oven to 375°F (190°C).
Bake knots for 25–30 minutes until deep golden brown.
While baking, melt butter in a saucepan over medium heat. Stir in garlic and cook 3 minutes until fragrant, then add oregano and parsley.
Toss baked knots in garlic butter mixture. Sprinkle with parsley, flaky sea salt, and Parmesan.
Serve warm with marinara sauce for dipping.

Notes

Use homemade pizza dough for extra flavor.

Swap butter for olive oil for a lighter version.

Make cheesy garlic knots by tucking mozzarella inside before tying.

Sprinkle red pepper flakes for spice.

Freeze baked knots up to 2 months; reheat in oven straight from frozen.

Brush knots with butter before baking for extra golden color.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 knot
Calories: 110
Sugar: 1g
Sodium: 120mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 3g
Cholesterol: 12mg