Description
Deliciously soft and cheesy garlic knots filled with melted mozzarella and brushed with a flavorful garlic butter mixture, perfect as a savory appetizer or side dish.
Ingredients
Scale
For the Dough
- 1 lb pizza dough (store-bought or homemade)
- 1 cup shredded mozzarella cheese
For the Garlic Butter
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Dough: Divide the pizza dough into 12 equal pieces. Flatten each piece into a small rectangle or circle.
- Fill the Knots: Place about 1 tablespoon of shredded mozzarella cheese in the center of each dough piece. Fold the dough over the cheese and pinch the edges tightly to seal, forming a knot.
- Place on Baking Sheet: Arrange the filled knots on the prepared baking sheet, leaving a little space between each one.
- Make Garlic Butter: In a small bowl, mix the melted butter, minced garlic, chopped parsley, and salt until combined.
- Brush and Bake: Generously brush the garlic butter mixture over each knot before baking. Bake in the preheated oven for 12-15 minutes, or until the knots are golden brown and the cheese is melted inside.
- Optional Finishing Touch: For extra flavor, brush the knots with more garlic butter immediately after they come out of the oven.
- Serve Warm: Serve the cheese-filled garlic knots warm with marinara sauce on the side for dipping.
Notes
- Use room temperature dough for easier shaping.
- If desired, sprinkle extra parsley or grated Parmesan on top after baking for added flavor.
- These knots are best served fresh but can be reheated in the oven for a few minutes to regain crispness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, substitute mozzarella with vegan cheese and use vegan butter for the garlic butter.
