Wednesday, March 17, 2010

Recipe #21: Garlic Knots

If you don't LOVE garlic, don't read any further. This recipe isn't for the faint of heart (or breath). You WILL smell like garlic after you eat these. This is a quick, cheap and easy recipe, and I can assure you -- as can my husband -- that these garlic knots are delicious. One other warning though, you will definitely get your hands dirty, so keep some dish soap nearby. Aside from the dough (which you can buy or make, if you have a favorite pizza dough recipe) most of these ingredients are likely things you already have in your refrigerator and spice cabinet. They're a quick appetizer and an alternative to regular bread with pasta. Enjoy!

Garlic Knots
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients
pre-made store bought pizza dough
1/2 cup plus 1 tbsp minced garlic*
6 tbsp butter, melted (30 sec. in microwave in glass measuring cup)
1 tbsp garlic powder
1/2 tbsp onion salt
1 tbsp extra virgin olive oil
1/4 cup grated parmesan cheese
pinch salt
pinch dried parsley
marinara sauce for dipping (optional)


Tools
parchment paper
baking sheet pan
glass measuring cup
mixing bowl
barbecue brush or spoon

Preheat oven to 325 degrees. Roll/press pizza dough into a 9x12 rectangle (approximate).



To measuring cup of melted butter, add garlic powder, salt, olive oil, onion salt, parsley. Mix until combined. Using either spoon or brush, spread about 3/4 of butter mixture evenly onto dough. Distribute 1/2 cup of garlic on top of dough.



Cut dough into six strips of about the same size.



Tie each one into knots repeatedly until untied edges are no longer than one inch. Place each knot into mixing bowl, and when all six are tied, pour remaining butter mixture over them, and toss to evenly coat. Sprinkle with parmesan cheese. Cover baking sheet in parchment paper. Place knots on parchment paper, and top each with a small amount of remaining garlic.



Bake at 325 for 20 minutes or until golden brown. Remove and let cool. Serve alone or with a side of marinara sauce.



Comments:
-Garlic: You have seen me post many times that I don't use fresh garlic when I cook, unless it's going to be almost raw in the dish. What I use instead is a huge jar of Spice World minced garlic. It saves me the time of having to chop (and have my hands smell like) garlic for any given recipe. Using this type of jarred garlic is highly recommended for this recipe. It has a slightly bitterness to it that gives a great flavor to the knots.

7 comments:

The Absence of Alternatives said...

Thank you for not poo-pooing JARRED Garlics! Srly, these are life savers otherwise I'll just not use any! I do need to confess that I used to have one giant jar from Sam's Club that lasted for 3 years. Still not done and my mother forced me to throw it away. (My mother!) The one I have now is from Costco and it's still going strong after 2 years. :-)

Amy said...

I wish mine lasted that long! I go through one about every two months, but I actually like the flavor better than fresh garlic. Fresh garlic to me can either be really good or really tasteless. Unless I'm roasting it (that'll be a separate recipe next week actually), I definitely go for jarred. :^)

Amanda said...

Oh for the love of Illiano's! Garlic knots and raviolis PLEASE!

Deidra said...

These look so simple and so good!! You can never have too much garlic!!

easy recipe said...

That looks amazing. Thanks for the recipe, I'm going to try it.

Sharon said...

These look so yummy!! I am going to make these the next time I make Chicken Parm! Thanks!

CherylK said...

I just have to try this recipe! I'm a huge garlic fan...my husband hates the smell but likes whatever I put it in so....he's just gonna have to suck it up while these bake!