Garlic Knots

Course Appetizer, Bread, Side Dish

Cuisine American, Italian Inspired

Keyword garlic-knots-recipe, garlic-parmesan-bread

Prep Time 20

Cook Time 18

Total Time 38

Servings servings

Calories 181kcal

Preheat to 400°. Line 2 baking sheets with parchment paper.
Remove pizza dough from the refrigerator and let rest until at room temperature.
In a small saucepan, melt butter over low heat. Add garlic cooking over medium low heat for 2 minutes or until it begins to gently bubble. Remove the heat and add onion powder, mixing until fully combined. Set aside.
On a lightly floured surface or a nonstick pastry mat stretch and pat each round of pizza dough into an 8 inch square. Using a pizza wheel or sharp knife, cut the dough into eight even 1 inch strips.
Coat your hands lightly with olive oil or cooking spray, then roll each strip into a rope and tie into a knot, tucking ends under the center. Place knots on the parchment-lined baking sheets, spacing them at least 2 inches apart.
Brush the knots with garlic butter. Sprinkle each knot with 1/2 of the grated Parmesan cheese. (Try to avoid the garlic at this point for brushing, using mainly butter.)
Bake for 18-20 minutes, or until golden brown, rotating the trays halfway through. While the knots are baking, stir parsley and Italian seasoning into the remaining melted garlic butter. (If the butter has solidified, briefly reheat it on the stove before adding the parsley).
After the knots are baked, immediately brush liberally with reserved garlic butter and sprinkle with additional grated Parmesan cheese.
Serve immediately with warm pizza sauce for dipping.