Garlic Knots

Garlic knots made with refrigerated pizza dough, tied into 7-inch ropes and baked until golden. Brushed with garlicky parsley butter and finished with Parmesan for a glossy, pull-apart bite.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 16 servings

Course: Side Dish

Cuisine: Italian-American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

refrigerated pizza dough, room temperature

1 lb refrigerated pizza dough, room temperature

butter, melted

0.25 cup butter, melted

garlic

3 clove garlic

fresh parsley, chopped

2 tbsp fresh parsley, chopped

grated Parmesan

0.25 cup grated Parmesan

salt

0.25 tsp salt

marinara sauce for dipping

1 marinara sauce for dipping

Equipment

1 sheet pan

Method

Prep and shape

Preheat oven to 400F and line a baking sheet with parchment. Keep the sheet ready so the knots can go in right after shaping.
Cut the room-temperature refrigerated pizza dough into 16 pieces. Roll each piece into a 7-inch rope and tie into a knot.
Place knots on the baking sheet and brush lightly with melted butter. Arrange them with some space so they bake up golden.

Bake and finish

Bake at 400F for 13-15 minutes until golden brown. Look for a firm, lightly crisp surface.
Stir the minced garlic, chopped fresh parsley, and salt into the remaining butter. Mix until evenly combined, then let it sit briefly to meld flavors.
Brush the hot knots with the garlic-parsley butter. The butter should soak in and turn glossy immediately.
Sprinkle the knots with grated Parmesan. Serve warm with marinara sauce for dipping.

Notes

For best pull-apart texture, bake until the knots are truly golden rather than pale. Store leftovers covered in the fridge for up to 3 days; reheat at 350F until warmed through. Freezing works—freeze cooled knots up to 2 months and reheat from frozen. For a lighter option, use reduced-fat butter and reduced-fat Parmesan (texture may be slightly less rich).