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Garlic Knots

Garlic knots made from refrigerated pizza dough, baked until golden and then brushed with garlicky butter. Finish with parsley and Parmesan for a glossy, pull-apart texture that pairs with marinara.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb refrigerated pizza dough Bring to room temperature.
Garlic butter
  • 0.25 cup butter Melted and divided between brushing before and after baking.
  • 3 garlic Minced.
  • 2 tbsp fresh parsley Chopped.
  • 0.25 cup grated Parmesan Plus more for serving if desired.
  • 0.25 tsp salt Use with the garlic butter to season.
Serving
  • 1 Marinara sauce for dipping Warm it slightly for easier dipping.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 400F and line a baking sheet with parchment.
  2. Cut the refrigerated pizza dough into 16 pieces, then roll each into a 7-inch rope and tie into a knot.
  3. Place the knots on the baking sheet and brush lightly with melted butter, using a glossy thin coating.
Bake and finish
  1. Bake the knots for 13-15 minutes, until golden brown and visibly set.
  2. Stir the minced garlic, chopped parsley, and salt into the remaining butter, then brush it over the hot knots so they look shiny.
  3. Sprinkle with grated Parmesan, then serve immediately with marinara for dipping.

Notes

For the best texture, keep the tied knots fairly tight so they puff without unraveling, and use room-temperature dough before shaping. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350F oven for 5-7 minutes to re-crisp. Freezing is not recommended because garlic butter and Parmesan can lose their fresh texture after thawing. For a dairy-lite swap, use a butter alternative and omit Parmesan or use a hard dairy-free alternative if you prefer.