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


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


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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