Ready to get your hands on the most delicious Bake’n Serve Parmesan Garlic Knots ? This fool-proof recipe is quick to make yet full of flavor, soft and totally addicting!
Hi folks, how is everything going? It’s been so quiet here, is hard to believe this is my house! You see, the kids are at camp, the cats barely come in the house because is so nice out and Ron has been working like crazy. So I have been cooking, eating (precisely 3lb of weight accumulation kind-of-eating… dang it!) and then cooking some more.
I bet you hear a little frustration in my tone, don’t ya? That’s likely because I am a routine kinda-girl and (can’t believe I am going to say this)… but I am missing the kids, the routine and yes, all the noise too!
So in an attempt to keep me busy, and by “me” I mean my mouth, I made this old time favorite recipe. Ever since I was little I could not turn down bread. Of any kind, in fact. My obsession is still alive to this day, but fortunately I am all grown up now and able to control myself, so instead of eating through an entire bag leaving everyone else in the house bread-less, I can actually share it with others.
These parmesan garlic knots are very tasty and soft, capturing just the right amount of garlic, butter and parmesan without overwhelming it. You don’t need to be a bread lover… okay, fine… a bread fanatic to agree that these are amazing!
And the best part is, you can eat it all day long… Seriously, think of a cup of coffee in one hand and a garlic knot in another as you watch the early sunrise, now that’s heaven! Or as a yummy snack. But these parmesan garlic knots are best paired with a delicious dinner, perhaps as a substitute for your carbs!
So let’s grab this recipe now, as you might want to have it right away 🙂
- 1 pizza dough package (this homemade recipe is best!)
- 2 tbsp olive oil, brushing
- ¼ c high quality butter
- 2 tbsp parmesan cheese
- 2 garlic cloves, preferably roasted*
- Pre-heat the oven to 400F degrees.
- Prepare a working table/ counter and roll the pizza dough. Cut the dough into ½ inch strips about 10 inch long. Grab each end of the strip and "literally" tight a knot (without the bow).
- Brush the knots with a mix of olive oil and garlic, which can either be pressed but preferably roasted (see note for roasting instructions).
- Bake for 15 minutes or until knots begin to brown.
- Remove from oven and brush them with a mix of softened butter and parmesan cheese.
- Serve warm. Store remaining rolls in an airtight ziplock bag.
If you liked this recipe, I bet you will like there too…