This is a rich, hot holiday sauce that pairs well with toast and turkey. When you’re not looking, some individuals eat it with a spoon. To last till spring, this recipe yields plenty.
| Prep Time: | 5 mins |
| Cook Time: | 17 mins |
| Total Time: | 22 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 1 (10 ounce) can refrigerated pizza crust dough
- ⅓ cup olive oil
- 6 tablespoons finely chopped fresh garlic
- 5 tablespoons grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Roll out pizza dough to form a 10×16-inch sheet of dough. Cut sheet into 3/4-inch parallel strips. Then cut these strips in half, making about 24 pieces. Tie each strip into a knot and place them close together on a greased pan.
- Bake in the preheated oven until golden brown.
- Immediately transfer hot knots to a large bowl and drizzle with olive oil. Sprinkle with garlic, cheese, parsley, red pepper, and salt. Toss well and serve.
Nutrition Facts
| Calories | 65 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 191 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
So delicious! Used recommendations from other reviewers; used garlic powder instead of fresh, butter instead of olive oil, used 2 tablespoons basil and 1 tablespoon Parsley, baked for 8 minutes and topped with mixture and baked for 2 more minutes. Saved this for my recipe box, family loved it!!!
The kids loved them. I used garlic powder instead of fresh garlic.
I made these garlic knots and they were absolutely scrumptious. Wouldn’t change a thing about this recipe.
For me using the fresh garlic was an epic fail. The knots themselves had a terrific texture. I’ll be trying these again with powdered garlic instead.
I made my own pizza dough, omitted red pepper flakes
Delicious! Used butter instead of oil because that sounded better to me personally and less garlic, again, for personal preference. They turned out great and the crowd I served them to were SHOCKED that they were homemade. Said they were pizzeria quality and I agree!
Love this recipe, although I did make some changes, I used 3 tablespoons of garlic 2 1/2 of the grated Parmesan 2 of the parsley and the rest I left as is. I cooked the knots till they were almost done, put them in a bowl with the ingredients to coat them well them put them back in the oven to finish cooking. They came out so good. The whole family loves them and will definitely be making them again and again.
These were delicious and so easy. I made pizza dough and substituted basil instead of parsley. Next time I would probably switch out the olive oil for butter like others have suggested. I baked them for 8 min and then pulled them out and covered them with the olive oil mixture and covered them all and topped them with the cheese. Baked for another couple of minutes until the cheese browned.
My husband and teen boys thought these were the bomb dot com!! I used all the garlic (a lot, but just do it!) and made as written. Served with Garlic Shrimp Scampi from this site and salad. What an easy, yet amazing meal! Thanks, Jimmbo!
Okay right out of the oven. Not so much when cool. First, I am a garlic lover but, 6 tablespoons must be a typo. I used less than half and it was still too much. I shook the twists in a plastic bag that contained the mixture and it helped with cleanup. I baked half of them with mixture on and half without. My preference was for the ones baked with mixture on. Still tasted like canned biscuits though. Bet they’re good with fresh dough.
Omg- way too much garlic! I love garlic but this was extreme over kill. I used 1 12 tablespoons and It was too much for the amount of knots. I will make it again but use 6 cloves.
Way too much garlic and parsley, and I love garlic! Coated in butter before cooking (don’t recommend), cooked about 15 minutes, and then coated in ‘sauce.’ Kids and husband liked them and ate most. Would make again, but with less garlic, parsley, and definitely wait until the end to coat.
Dough was too soft and sticky. Was unable to tie into knot.
Living in the country l don’t always have things on hand so l made my own yeast raised pizza dough followed the rest of the recipe and my grand children asked for More!!
Just not impressed. I cut the garlic back to 3 sm-med cloves, but the garlic was still far too over-powering. I think powdered garlic would be better for coating the knots. Olive oil was over-powering too. Perhaps half butter half oil would be better.
Super good, wood not make any changes. Certainly making adain
I used GF pizza dough from Whole Foods. It tasted just like regular garlic knots. They were gone in a blink of an eye.
VERY easy to make. My oven is very hot so the 450 was burning the bottoms I turned it down to 380 and just fine. Similar to another reviewer, I brushed the tops before putting into oven, sprinkled with cheese, Italian spices, and Garlic pepper. Then I brushed the tops again while in oven, and once more out of the oven (right away), to sprinkle more cheese on. A hit with myi party!
I made these for my supervisors birthday lunch and there wasn’t so much as a chunk of garlic left in the bowl. My bosses daughter even stole the last one straight out of my bosses mouth. I’ll be looking forward to the same reaction tonight at Thanksgiving dinner (minus the mama bird, baby bird event)
Perfect as is, we made no changes and I assure you we will make them again….and again.
I ended up putting mozzarella in the dough and made rolls. I baked about 17 minutes. Added the oil garlic parsley and Parmesan cheese together and then as soon as the came out brushes and tossed it in the garlic sauce. Delicious.