Garlic Knot Recipe: Soft, Buttery Knots with Garlic Herb Butter

• ▢ 13.8 oz refrigerated pizza dough

Garlic Butter

• ▢ 4 tbs melted butter
• ▢ 1 tsp minced garlic
• ▢ ½ tsp dried parsley
• ▢ ½ tsp salt

• Preheat the oven to 425°F (220°C).
• Unroll the refrigerated pizza dough onto a lightly floured sheet pan and gently stretch it to flatten slightly. Cut the dough into twelve 6-inch strips.
• Tie each strip into a knot, tucking the ends underneath to secure. Place the knots on the sheet pan and bake for 5 minutes to set the shape.
• While the knots bake, mix the garlic butter: combine melted butter, minced garlic, dried parsley, and salt in a small bowl.
• Remove the knots from the oven, brush them generously with the garlic butter, then return to the oven and bake an additional 5–10 minutes, or until they are puffed and golden brown. Brush with any remaining butter before serving.

Nutrition