Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jul 28, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
CHicken
 
Macaroni And Cheese
 
DANGO
 
Pork
 
Zucchini
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Garlic Knots
Serves 25 garlic knots
Rate It:
You must login to rate
Courtesy of Onesto’s Brian Miller | Photo by Jonathan Gayman
November 2012

Garlic Knots

INGREDIENTS

1 16-oz. ball pizza dough
½ stick unsalted butter
Pinch granulated garlic
1 garlic clove, minced
Salt and freshly ground black pepper to taste
Pinch grated Parmesan cheese
Pinch dried parsley

PREPARATION

• Preheat the oven to 375 degrees.
• On a lightly floured work surface, flatten the ball of pizza dough into a rectangle.
• Cut the rectangle into 3-inch strips. Roll 1 strip between your hands into a long snake. Tie a knot at the very end of the strip, pull it off right after the knot and place it on a lined baking sheet.
• Keep tying knots and tearing them off until you’ve used up the strip of dough. Repeat with the remaining dough. You should have about 25 garlic knots.
• Bake for 7 to 9 minutes.
• While the knots are baking, melt the butter in a medium size heatproof bowl, and then skim the white froth off the top. To the melted butter, add the granulated garlic, minced fresh garlic, and salt and pepper to taste.
• When you remove the garlic knots from the oven, toss each one in the butter mixture and then sprinkle all of the buttered knots with a pinch of grated Parmesan and dried parsley.
• Serve immediately or store in an airtight container.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004