Did you know that I spent a few winters working at a ski mountain? Or that one of my many hats that I wore while there was “pizza girl”. Well, technically, I was one of them. Working in the pizza shop, I learned many, many things. Mostly from John.
(Side note: John was an amazingly talented man who was taken from us way too soon. Truly an awesome soul whom I think about often and fondly. When you try these garlic knots, hopefully you will think fondly of him, if you don’t already.)
Back to the knots.
They’re really easy once you know how and the recipe is forgiving. I made these for D’Lovely’s husband’s birthday and they were a hit. (Duh.) It felt weird not tying 500 of them at a shot, but it was sort of nice too.
Here’s what you need: (For each batch of knots, about 20 knots give or take)
- 1 canister Pizza dough (I used dough from the cardboard canister thing from the grocery store. It’s in the refrigerator section near the cinnamon rolls. You could make your own, but it’s been 10 years since I’ve made pizza dough, I wasn’t trying it out for the first time for this!)
- 1/2 Cup butter (it’s a whole stick)
- 2 (heaping/rounded) TBSP Minced garlic (chop your own or buy a jar)
- 1 TBSP Garlic powder
- 2 TBSP Parmesan cheese. The kind in a can, this is one time you don’t want fresh, it clumps when it melts.)
- 2 TSP Parsley
- Pinch of salt (You can omit this if you’re using salted butter. Or not. Your call.)
Here’s what you do:
- Preheat oven according to canister of dough or your dough recipe.
- Soften butter. Mix in your ingredients in microwave safe bowl in 20 second increments until liquid. (You do this so the flavors mix.)
- Stir and let sit. If it gets hard again while you’re tying knots you can microwave again in 20 second increments until brushable.
- Unroll dough but don’t stretch out too much. Using the tip and back of a sharp knife slice dough into 1″ strips. Don’t use a serrated knife. You’ll tear your dough to shreds.
- Pick up a strip of dough. Tear it in half.
- Fold the half in half and twist.
- Tie in a knot. Make sure you tuck the little ends in or they’ll burn. A professional like myself often says this mantra while tying, “Tear, twist, turn, tie, tuck.”
- Put in a baking dish or on a cookie sheet with a lip. Repeat 6 & 7 until your tray is filled or you run out of dough. Let them sit on top of the stove for a bit to rise if you’d like.
- Brush with garlic butter and put in the oven. Depending on how many knots you crammed in the pan and how big they are, it can take anywhere from 10-35 minutes to cook. Cook until they’re mostly golden brown on top. If the tops start getting dark before the rest does, cover with foil. (Mine were about the size of a golf ball and pretty crammed in. They took about 25 minutes to cook.)
- Check after 10 minutes. If they’re not done, brush again with more garlic butter. Do this every time you check on them. Make sure you’re getting garlic with the butter!
- When you take them out of the oven, brush with garlic butter again. Yes. Trust me.
- Technically they’re ready to eat once they’re cool enough to touch, but I like to give them one more brush before serving. If you’re serving them at a party, put the extra sauce out for people to dip. You’ll be the hostess with the mostess.
Like I said, before each can of pizza dough made about 20-25 knots. Each batch of the above is enough for a canister of dough. You’ll have extra, but you can put it on a lot of other things. Like your sandwich. (If you’re running low on ingredients or for some bizarre reason didn’t want left over sauce, you could likely get away with one batch per two canisters of dough. Why you’d do that? I have no idea.)
I want you to know that I generally just make this, no measuring needed. For you though? I measured this time. You’re welcome. Questions? Mangia!