Garlic KnotsFrom mystic_river1 7 years ago
- 2 tablespoons extra virgin olive oil plus additional for greasing pan shopping list
- 2 lb frozen pizza dough, thawed shopping list
- 1 -2 garlic cloves shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon finely chopped fresh flat-leaf parsley shopping list
- 1 oz parmigiano-reggiano cheese, finely grated (1/2 cup) shopping list
How to make it
- Put oven racks in upper and lower thirds of oven and preheat oven to 400° F.
- Lightly oil 2 large (17 by 13 inch) baking sheets.
- Divide dough in half.
- Keep half of dough covered with a clean kitchen towel (not terry cloth).
- Gently roll out other half into a 10-inch square on a lightly floured surface with a lightly floured rolling pin.
- (Use your hands to pull corners.
- If dough is very elastic, cover with a clean kitchen towel and let rest about 3 minutes.)
- Cut square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3 inch wide).
- Cover strips with a clean kitchen towel.
- Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure
- (if dough is sticky, dust lightly with flour) and arranging knots 1 inch apart in staggered rows on 1 baking sheet.
- Keep knots covered with clean kitchen towels.
- Roll out and cut remaining dough, then form into knots, arranging 1 inch apart in staggered rows on second baking sheet.
- Bake, switching position of sheets halfway through baking, until golden, 20 to 25 minutes total.
- While knots bake, mince garlic and mash to a paste with salt, then stir together with olive oil in a very large bowl.
- Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat.
- Serve warm or at room temperature.
- Makes approximately 5 dozen
The Cookmystic_river1 Bradenton, Florida
The Rating5 people
My Pizza dough is rising as we speak...gonna take a shot at these in an hour or so. We'll see how much knot tying I remember from scouts. lol.sixsix210 in Parlin loved it
I loved em. Nice mix of spices, Great how-to, and my pizza dough worked quite well with these, while I was tying them up, the first batches were rising again in the meantime. Worked out nicely. TYTYTYTYsixsix210 in Parlin loved it
Heavenly! I must make these for this weekend!:)noir in Boston loved it