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Garlic Knots

Garlic knots made with refrigerated pizza dough and baked until golden, then brushed with garlicky parsley butter and finished with Parmesan. Quick, twist-tied knots that pull apart tender with a glossy garlic-butter finish for dipping in 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: 265
Ingredients Equipment Method Notes

Ingredients
  

Garlic Knot Dough and Butter
  • 1 lb refrigerated pizza dough Use room-temperature dough for easier shaping.
  • 0.25 cup butter Melted before brushing and tossing with garlic mixture.
  • 3 garlic Minced.
  • 2 tbsp fresh parsley Chopped.
  • 0.25 cup grated Parmesan
  • 0.25 tsp salt
Dipping Sauce
  • Marinara sauce for dipping Warm for serving if desired.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 400F, then line a baking sheet with parchment for easy release.
  2. Cut the refrigerated pizza dough into 16 pieces, then roll each into a 7-inch rope.
  3. Tie each rope into a knot and place the knots on the prepared baking sheet.
  4. Brush the knots lightly with melted butter to help them brown.
Bake and finish
  1. Bake the knots for 13-15 minutes, until golden brown.
  2. Stir the garlic, parsley, and salt into the remaining butter.
  3. Brush the hot knots with the garlic-parsley butter so they glisten.
  4. Sprinkle with grated Parmesan, then serve with marinara for dipping.

Notes

For the neatest knots, keep the dough ropes even in thickness and tighten the loops so they don’t unravel while baking. Store leftovers in an airtight container in the refrigerator up to 3 days and rewarm in a 350F oven for 5-7 minutes. Freezing: freeze baked knots up to 2 months, then reheat from frozen at 350F until hot. Dietary swap: use gluten-free refrigerated pizza dough if you need a gluten-free version.