Garlic Knots

34 Ratings
  • 5 8
  • 4 10
  • 3 11
  • 2 3
  • 1 2

Put these on the table before dinner and they'll be gone before the main course.

Everyday Food, April 2008

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Recipe Summary

prep:
25 mins
total:
1 hr
Servings:
8
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Ingredients

Directions

  • Preheat oven to 400 degrees. On a lightly floured work surface, roll out dough to a 16-by-10-inch rectangle; with a knife or pizza cutter, cut crosswise into 16 strips. Tie each strip into a knot, and place on a large rimmed baking sheet.

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  • Brush knots with 1 tablespoon oil. Bake until golden, 15 to 20 minutes; transfer to a large bowl.

  • Meanwhile, in a small saucepan, heat garlic and remaining 3 tablespoons oil over medium until garlic is fragrant, 3 to 5 minutes. Pour garlic oil over bread knots in bowl; season with salt and pepper, and toss.

Cook's Notes

To freeze: Prepare through step 1, using a baking sheet lined with parchment paper; freeze until firm, 1 hour. Transfer to a resealable plastic bag; freeze up to 3 months. To bake from frozen: Place knots on a rimmed baking sheet; brush with 1 tablespoon oil. Bake at 400 degrees for 20 to 25 minutes. Proceed with step 3.

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Reviews (12)

34 Ratings
  • 5 8
  • 4 10
  • 3 11
  • 2 3
  • 1 2
Martha Stewart Member
03/08/2013
I wanna make this tonight
Martha Stewart Member
11/08/2011
These look delicious! I can't wait to try them. I shared this with my fans at https://www.facebook.com/pages/EljahB/163991400290778 I provide tutorials, website recommendations, share items from my shop and more. Join the fun! www.eljahb.etsy.com
Martha Stewart Member
01/26/2010
they were ok
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Martha Stewart Member
04/20/2008
Thanks for your tip Bewitched4ever! I have added parchment paper to my shopping list - can't wait to try it out - thanks again!
Martha Stewart Member
04/18/2008
how do i make pizza dough? its difficult to get frozen pizza dough in the country i live in. thanks
Martha Stewart Member
04/18/2008
how do i make pizza dough? its difficult to get frozen dough in the country i live in. thanks
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Martha Stewart Member
04/15/2008
cook them on parchment paper to avoid the too brown on the bottome. I do that all the time. You could also use a silicone mat also.
Martha Stewart Member
04/07/2008
These are pretty good - the bottoms turned out too brown for my taste though. Does anyone know how to avoid this? I'm thinking I'll subtract baking time and see how that goes. I really liked the soft chewy centers dipped in the garlic oil. Yum!
Martha Stewart Member
03/28/2008
You can buy frozen pizza dough at the grocery store.....or look in the grocery store where the slice and bake cookies are and you will find pizza dough there also! Hope that solves your pizza dough mystery! ;-)
Martha Stewart Member
03/27/2008
Trader Joe's sells fresh pizza dough. Glocooker
Martha Stewart Member
03/27/2008
Where on mozarellafresca.com did you find the pizza dough recipe? All I found were links to other websites and am not sure which one you use.
Martha Stewart Member
03/26/2008
My pizza place told me they cannot sell me pizza dough because of health dept regulations. I live in Minnesota.
Martha Stewart Member
03/26/2008
For a great pizza dough go to mozarellafresca.com. Click on recipes. I use this for our homemade pizza nights.
Martha Stewart Member
03/26/2008
great idea......tasts very good the day after, too.....or just plain or with butter.
Martha Stewart Member
03/25/2008
Why is it unsafe to thaw frozen dough and then freeze it?
Martha Stewart Member
03/25/2008
To palmerli: It can be either type of dough. Usually you can get dough right from your local pizza place for a couple of bucks. Much better this way than with pillsbury, although that works just fine.
Martha Stewart Member
03/25/2008
Keeping food safety in mind, I wouldn't thaw frozen dough and refreeze without baking them. It would be better to make a dough fresh or buy refrigerated dough if you plan to freeze them for baking later.
Martha Stewart Member
03/25/2008
The type of frozen pizza dough can it be like the pillsbury pizza dough or does it have to be a different type of pizza dough.
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