Garlic Knots
Soft, twisted pizza dough knots brushed with garlic-infused olive oil and topped with fresh parsley and Parmigiano-Reggiano cheese. These homemade garlic knots are the perfect accompaniment to any Italian meal.
Ingredients
- •2 tablespoons olive oil plus additional for greasing pan
- •2 lb frozen pizza dough, thawed
- •1 clove garlic
- •½ teaspoon salt
- •1 tablespoon fresh flat-leaf parsley
- •1 oz Parmigiano-Reggiano
- •½ cup finely grated Parmigiano-Reggiano
Cooking Instructions
- 1.
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Lightly oil 2 large (17- by 13-inch) baking sheets.
5 min
- 2.
Divide dough in half. Keep half of dough covered with a clean kitchen towel (not terry cloth). Gently roll out other half into a 10-inch square on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with a clean kitchen towel and let rest about 3 minutes.)
10 min
- 3.
Cut square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3 inch wide). Cover strips with a clean kitchen towel.
5 min
- 4.
Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knots 1 inch apart in staggered rows on 1 baking sheet. Keep knots covered with clean kitchen towels.
15 min
- 5.
Roll out and cut remaining dough, then form into knots, arranging 1 inch apart in staggered rows on second baking sheet. Bake, switching position of sheets halfway through baking, until golden, 20 to 25 minutes total.
25 min
- 6.
While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
5 min