Garlic Knots

Garlic knots made with refrigerated pizza dough and baked until golden, then brushed with garlicky parsley butter and finished with Parmesan. Easy oven method gives soft, chewy twists that dip into warm marinara.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 16 servings

Course: Side Dish

Cuisine: Italian-American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

Dough

1 lb refrigerated pizza dough Use room-temperature dough for easier shaping.

Garlic butter topping

0.25 cup butter Melt and use some for brushing before baking and the rest after.
3 garlic Minced for even distribution.
2 tbsp fresh parsley Chopped.
0.25 cup grated Parmesan Grate fresh if possible for better melt and flavor.
0.25 tsp salt Stir into the remaining butter with the garlic and parsley.

For serving

1 Marinara sauce for dipping Warm for best dipping.

Equipment

1 sheet pan

Method

Prep and shape

Preheat the oven to 400F and line a baking sheet with parchment.
Cut the room-temperature dough into 16 pieces, then roll each piece into a 7-inch rope and tie into a knot.
Place the knots on the baking sheet and brush lightly with melted butter.

Bake and finish

Bake the knots for 13-15 minutes until golden brown.
Stir the garlic, parsley, and salt into the remaining butter, then brush over the hot knots.
Sprinkle with Parmesan and serve immediately with marinara for dipping.

Notes

Pro tip: Keep the knots spaced on the sheet pan so the exposed dough surfaces brown instead of steaming. Store leftovers covered in the refrigerator for up to 3 days; reheat at 375F for 6-8 minutes to re-crisp. Freezing is yes—freeze cooled knots in a sealed bag up to 1 month and reheat from frozen. For a lower-sodium option, use reduced-salt Parmesan and reduce the added salt.