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- 1 package (16 oz) of refrigerated pizza dough - 4 tablespoons unsalted butter, melted - 4 cloves garlic, finely minced - 1/2 cup freshly grated Parmesan cheese - 1 tablespoon fresh parsley, finely chopped - 1 teaspoon dried Italian herbs (a mix of oregano, basil, and thyme) - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper For the best flavor, I recommend using Kraft or Bel Gioioso for Parmesan cheese. They offer a fresh taste that elevates the knots. For butter, Kerrygold is a great choice, as it has a rich, creamy quality. When picking pizza dough, look for brands like Pillsbury or Trader Joe's for reliable results. If you're out of fresh garlic, you can use garlic powder. Use about 1 teaspoon. For the butter, olive oil works well too, but it will change the taste slightly. If you want a lower-fat option, use a blend of Greek yogurt and herbs to brush on the knots. If you can't find fresh parsley, dried parsley can work, but fresh adds a nice touch. {{ingredient_image_2}} To start, preheat your oven to 400°F (200°C). This sets the stage for baking. Next, line a baking sheet with parchment paper. The paper makes cleanup simple. Now, lightly flour your work surface. This keeps the dough from sticking. Unwrap one package of refrigerated pizza dough. Roll it out into a rectangle. Aim for a thickness of about 1/4 inch. This thickness helps the knots bake evenly. Use a sharp knife or pizza cutter to slice the dough. Cut strips that are roughly 1 inch wide and 6 inches long. Take each strip of dough and tie it into a knot. Tuck the ends under the knot to keep its shape. Place the knots on your prepared baking sheet. Make sure to space them out evenly. In a small bowl, mix melted butter, minced garlic, salt, black pepper, and dried Italian herbs. Whisk it all together until well combined. Brush this garlic butter mixture over each knot. Make sure they are well coated. This step packs in flavor. Sprinkle freshly grated Parmesan cheese over the knots. Then add chopped parsley for color. Place the baking sheet in the oven and bake for 12-15 minutes. Watch for a golden brown color and a nice aroma. Shaping the knots can be fun! Start by rolling the dough strips gently. Avoid pressing too hard. When tying the knots, make sure to keep the shape loose. A tight knot can bake unevenly. If you want a more rustic look, don't worry about perfection. Each knot can have its own unique twist. Enjoy the process, and remember, practice makes perfect! To make your knots fluffy, start with room temperature dough. This helps it rise better. Roll your dough to about 1/4 inch thick. If it's too thick, the knots will be dense. Cut the strips evenly. Each strip should be about 1 inch wide and 6 inches long. When tying the knots, make sure to tuck the ends under. This keeps the shape intact while baking. Lastly, don’t skip the butter-brushing step. It adds moisture and flavor. For extra flavor, add more garlic! You can use up to six cloves if you love garlic. Fresh herbs make a big difference too. Try mixing in some fresh basil or thyme. If you want a kick, sprinkle a little red pepper flakes on top before baking. You can also swap Parmesan for mozzarella or cheddar. Each cheese brings a unique taste to the knots. Remember, fresh ingredients always give the best results. One common mistake is not preheating your oven. If the oven isn’t hot enough, your knots may not rise well. Another mistake is overcrowding the baking sheet. Give each knot space to expand. Brush the garlic butter mixture generously; if you don’t, the knots may taste bland. Lastly, don’t forget to check the knots while they bake. Ovens can vary, and you don’t want them burnt. A golden-brown color means they are perfect! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh garlic and freshly grated Parmesan cheese instead of pre-packaged versions. Experiment with Seasonings: Feel free to add your favorite herbs or spices to the garlic butter mixture for a personalized touch. Keep an Eye on Baking Time: Every oven is different, so start checking the knots around the 10-minute mark to prevent over-baking. Serve Warm: These knots are best enjoyed warm out of the oven, so serve them immediately for the ultimate flavor experience. {{image_4}} When it comes to cheese, you have fun choices for these knots. While Parmesan shines, you can switch it up. Try using mozzarella for a gooey pull. A mix of mozzarella and Gouda offers a rich flavor. You can also use Asiago for a sharper taste. Each cheese brings a unique twist. Herbs can change the flavor profile of your knots. If you want a fresh taste, use basil or chives. For a bolder flavor, add rosemary or thyme. You can even use a mix of dried herbs if fresh ones aren't available. Each option adds its own charm. Adding extras to your knots makes them even more exciting. Try mixing in sun-dried tomatoes for a sweet touch. You can also add cooked bacon bits for a savory kick. For a spicy bite, sprinkle in some crushed red pepper flakes. Each add-in creates a new flavor experience. To keep your garlic Parmesan knots fresh, let them cool first. Place the knots in an airtight container. If you stack them, add a layer of parchment paper to prevent sticking. Store them in the fridge for up to three days. This helps keep the flavor and texture. If you want to freeze your knots, let them cool completely. Place them in a single layer on a baking sheet. Freeze them for about an hour. Once solid, transfer the knots to a freezer-safe bag. They can last for up to three months in the freezer. Just make sure to label the bag with the date. To reheat your garlic Parmesan knots, preheat the oven to 350°F (175°C). Spread the knots on a baking sheet. Bake them for about 10 minutes until warm. If you want a bit of crispness, broil them for one to two minutes. You can brush them with some melted butter for extra flavor too! To make Garlic Parmesan Knots, start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Lightly flour your work surface and roll out the refrigerated pizza dough into a rectangle about 1/4 inch thick. Cut it into strips that are about 1 inch wide and 6 inches long. Tie each strip into a knot, tucking the ends underneath to secure it. Arrange the knots on the baking sheet. In a bowl, mix melted butter, minced garlic, salt, black pepper, and dried Italian herbs. Brush this mixture over each knot. Sprinkle grated Parmesan cheese and chopped parsley on top. Bake for 12-15 minutes or until golden brown. Yes, you can use homemade dough! If you have your favorite pizza dough recipe, feel free to make it. The key is to ensure the dough is soft and pliable. Homemade dough can add a fresh taste to your knots. Just follow the same steps for cutting and tying them. The baking time may vary slightly, so keep an eye on them. These knots pair perfectly with a variety of dips and sides. Serve them with marinara sauce for a classic touch. Garlic knots also go well with creamy ranch or a zesty pesto dip. For a complete meal, enjoy them alongside a fresh salad or soup. Their flavor enhances any dish, making them a favorite at gatherings. This post covered how to make great Garlic Parmesan Knots. We looked at ingredients, cooking steps, and useful tips. You can try different cheeses and herbs to switch things up. Proper storage keeps your knots fresh. Remember to avoid common mistakes for the best results. Now, you have the tools to create tasty knots at home. Happy cooking! Enjoy your time in the kitchen!

Garlic Parmesan Knots

Deliciously soft and buttery knots infused with garlic and topped with Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Italian
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 package refrigerated pizza dough (16 oz)
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, finely minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon dried Italian herbs (a mix of oregano, basil, and thyme)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). While the oven is warming up, line a baking sheet with parchment paper for easy cleanup.
  • Lightly flour your work surface to prevent sticking. Unwrap the refrigerated pizza dough and roll it out into a rectangle, aiming for a thickness of about 1/4 inch.
  • Using a sharp knife or pizza cutter, slice the dough into strips that are roughly 1 inch wide and 6 inches long.
  • Take each strip of dough and carefully tie it into a knot, tucking the ends underneath to secure the shape. Arrange the formed knots on the prepared baking sheet, spacing them out evenly.
  • In a small mixing bowl, whisk together the melted butter, minced garlic, salt, black pepper, and dried Italian herbs until well combined.
  • Generously brush the garlic butter mixture over each knot, making sure they’re thoroughly coated to infuse flavor.
  • Evenly sprinkle the grated Parmesan cheese over the tops of the knots, then add the chopped parsley, creating a bright contrast.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the knots are golden brown and fragrant.
  • After baking, pull the knots out of the oven and drizzle any extra garlic butter over them for an extra dose of flavor.

Notes

For a delightful serving option, arrange the warm garlic Parmesan knots on a rustic wooden platter. Garnish with additional parsley for color and serve alongside a small bowl of rich marinara sauce for dipping.
Keyword appetizer, bread, garlic, knots, parmesan