Garlic Knots

Okay, to be fair, I didn’t totally follow this recipe. I didn’t want to make my own pizza dough, so I bought some. And the only pizza dough I could find was in the scary tube that pops open! I rolled the dough out like directed, and tied the little knot and all, but all of the bottoms burned! I am not sure WHAT happened there. And then the dipping in the oil…that really makes for some messy eating. The photo in the cookbook looks so yummy, but in person (at least what I made), not so much.

rating: 4

Garlic Knots
(Chloe’s Kitchen, Chloe Coscarelli)

makes 40 knots


flour, for rolling
1 to 1.5 lbs pizza dough
4-5 cloves garlic, minced
1/2 cup olive oil, plus more for brushing
1/4 cup finely chopped fresh Italian parsley
1/4 tsp sea salt
1/4 tsp freshly ground black pepper


Preheat the oven to 375 degrees F. Brush 2 large baking sheets with oil.
On a well-floured surface, roll out the pizza dough into two 12 x 10-inch rectangles. Working with one rectangle at a time, place the shorter side facing you and cut the dough in half lengthwise. Cut each half, into about ten 1″ wide strips. Loosely tie each strip of dough into a knot, stretching carefully as needed. Place 20 knots, about 1 inch apart, on each prepared baking sheet and lightly brush the top with oil. Bake for 20-25 minutes until golden brown on the top. Let cool for a few minutes.
Combine garlic, oil, parsley, salt and pepper in a large bowl. Add warm knots to the bowl and toss until each knot is coated. Remove knots from the oil and serve warm.


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