Garlic Bread Knots

Go Bold With Butter

Garlic. Bread. Buttery, slickery, drip-down your chin love. That’s what Garlic Bread Knots are all about.

These tasty morsels will take you to a new level of Italiano love and are the perfect partner to any red, green and white flag-waving meal. They’re also a great appetizer for one of your family or friendly get togethers; just make sure everyone gets a bite so you all taste the garlic love.

A little extra pizza dough—or give it a dedicated serving because I know you’ll be craving it once you taste it—slathered in garlic chunks and oregano are the perfect reason to save a little of that extra marinara too. Why not add to the dipping madness?

Garlic Bread Knots
Makes 40 or so bread knots

Ingredients:

your favorite pizza dough recipe or store bought (16 ounces)
4 tablespoons butter
4 tablespoons olive oil
4 garlic cloves, minced
1 1/2 tablespoons dried oregano
sea salt flakes

Directions:

Preheat oven to 425°F. Butter a cookie sheet and sprinkle with salt.

Make pizza dough according to directions. Divide dough into 6 sections and then again into 4-inch-by-1/2-inch ropes.

Roll rope out to 5 inches in length and form into a knot, tucking the ends under into a ball about the size of a ping-pong ball. Place on cookie sheet. Bake for 10-12 minutes.

While knots are baking, bring butter and olive oil to a low simmer in a sauté pan. Add garlic and oregano and remove from heat. Do not simmer garlic.
Gently toss knots in butter mixture and serve immediately.

Tip: When I have small batches of leftover dough I make these in my toaster oven. They cook a tad quicker due to the smaller volume but come out tasting just as great.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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