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Cheesy Roasted Garlic Knots

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Cheesy Roasted Garlic Knots are soft, golden bread knots brushed with buttery roasted garlic and topped with melted mozzarella and Parmesan. Serve them warm with marinara for an irresistible appetizer or Italian-inspired side.

Ingredients

  • 1 pound pizza dough, homemade or store-bought
  • 1 tablespoon olive oil, for brushing the knots
  • All-purpose flour, for the work surface
  • 1 whole garlic bulb
  • 1 teaspoon olive oil, for roasting the garlic
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons fresh parsley, finely chopped, plus more for serving
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, freshly grated, plus more for serving
  • Marinara sauce, optional, for serving

Instructions

  1. Preheat the oven to 400°F (205°C).
  2. Slice the top from the garlic bulb to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap loosely in foil.
  3. Roast the garlic for 35 to 45 minutes, or until the cloves are very soft, golden, and fragrant.
  4. Let the garlic cool until comfortable to handle. Squeeze the softened cloves from their skins and mash into a smooth paste.
  5. Increase the oven temperature to 425°F (220°C) and line a large baking sheet with parchment paper.
  6. Transfer the pizza dough to a lightly floured work surface and gently shape it into a rectangle.
  7. Cut the dough into approximately 12 equal strips.
  8. Gently stretch each strip and tie it into a loose knot, tucking the ends underneath as needed.
  9. Arrange the knots on the prepared baking sheet, leaving space between them.
  10. Brush the knots lightly with 1 tablespoon olive oil and let them rest for 15 to 20 minutes.
  11. Bake for 10 to 12 minutes, or until the knots begin to puff and turn lightly golden.
  12. Meanwhile, combine the melted butter, mashed roasted garlic, parsley, Italian seasoning, salt, black pepper, and optional red pepper flakes.
  13. Remove the partially baked knots from the oven and generously brush them with the roasted garlic butter.
  14. Sprinkle the mozzarella and Parmesan over the knots, allowing some cheese to settle into the folds.
  15. Return the knots to the oven and bake for another 4 to 7 minutes, or until the cheese is melted and the bread is golden brown.
  16. For deeper browning, briefly place the knots under the broiler, watching carefully to prevent burning.
  17. Brush the hot knots with additional roasted garlic butter and finish with extra parsley and Parmesan.
  18. Cool for a few minutes and serve warm with optional marinara sauce.

Notes

  • Freshly grated mozzarella and Parmesan generally melt more smoothly than packaged pre-shredded cheese.
  • Roast the garlic several days ahead and store it covered in the refrigerator to shorten preparation time.
  • Let refrigerated pizza dough sit briefly at room temperature before shaping so it is easier to stretch and knot.
  • For extra-cheesy knots, add more mozzarella or tuck a small cube of mozzarella into each piece of dough before shaping.
  • Fresh basil, oregano, rosemary, or chives can be added to the roasted garlic butter.
  • Increase the crushed red pepper flakes or add cayenne pepper for a spicier variation.
  • For pesto garlic knots, brush the dough with a small amount of basil pesto before adding the cheese.
  • Store cooled knots in an airtight container in the refrigerator for 3 to 4 days. Reheat at 350°F (175°C) for 5 to 10 minutes.
  • Freeze baked and cooled knots for up to 2 months. Thaw before reheating and finish with fresh garlic butter or Parmesan.

Nutrition

Find it online: https://thefamilycooking.com/cheesy-roasted-garlic-knots/