| Level: | Easy |
| Total: | 3 hr 10 min |
| Active: | 20 min |
| Yield: | 10 rolls |
Ingredients
- All-purpose flour, for rolling dough
- 1 pound fresh pizza dough
- 3 tablespoons salted butter, melted
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 3 cloves garlic, minced
- 1/4 cup freshly grated Parmesan
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon flaky sea salt
Instructions
- Sprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces.
- Roll one piece of dough into an 8-inch log. Tie a knot in the center of the log (by creating a loop in the center of the log and threading one end of the log through the loop to form a tight knot). Place the knot into an 8-inch cast-iron skillet. Repeat this process with the remaining 9 pieces of dough. Spread a clean towel over the skillet and place in a warm area to proof for 1 to 2 hours. After proofing, the knots should look slightly puffed.
- Preheat the oven to 400 degrees F.
- In a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl.
- Bake the knots for 25 to 30 minutes. Carefully remove the skillet from the oven and pour the remaining garlic butter over the partially baked knots. Return the skillet to the oven and bake until the knots are golden brown and the garlic is caramelized, 15 minutes more.
- Sprinkle the knots with the Parmesan cheese, parsley and sea salt. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 208 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 12 mg |
| Sodium | 357 mg |
Reviews
Perfect as written. The cat iron pan made the edges crispy and the center soft and light as a cloud. Leaving the garlic solids behind have a delicious garlic flavor without being overpowering. These are easy and delicious.
Made 3 times, they came out like hard rocks. Cooking time may be incorrect but not trying these again.
LOVED IT!!! Like others – I’d suggest you taste your mixture and ease up on the salt. This will be repeated. Tastes great and looks awesome!
Too much salt
Shaped the dough into a rectangle and cut 10 pieces. Worked great with no need to really roll out.
Patricia C…use a round biscuit cutter as a guide…cut 8 pieces around the outside & 2 in the center. Don’t have scraps…equally add them to the pieces you are about to cut. This to me is the easiest way.
How do you get 10 equal pieces out of a round disc?? I need to know how to cut it correctly.
Thought I’d share this bit of information I read from an article in Epicurious.com. Not all kosher salt is created equal. They actually had to specify what kosher salt to use because one is much saltier than the other. Morton is almost twice as salty and Diamond Crystal brand. This could be the reason why some are saying the rolls are very salty.
delish
I agree, these were salty. I think there is enough in just the butter, which us what I will do next time. I dusted them with sea salt flakes as in the recipe at the end, but was not needed. Very tasty and easy to prepare otherwise!