After “Core & More” class last night, I was not in the mood to wait for yeast to work it’s magic in making these garlic knots. Food needed to get into my belly as fast as possible (which resulted in me munching on some Mozzarella cheese cubes leftover from the Chicken Parmeatballs – watch for the post tomorrow!). Thanks to Pillsbury, I was relieved from the yeast. Besides, the most important thing about these knots is the topping. Bring on the garlic! If I hadn’t cooked the entree first, I probably would have eaten the entire pan of garlic knots instead. Soft and flavorful, mmMmMm!
1-11oz container Pillsbury refrigerated breadstick dough
2 Tbsp olive oil
2 Tbsp unsalted butter
4 cloves garlic, minced
Handful of finely chopped fresh Italian Parsley
Salt to taste
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper, set aside.
- Tie the dough into 12 knots and place them on the prepared cookie sheet. Bake for 10-12 minutes or until golden.
- While the knots bake, gently warm olive oil, butter, and garlic in a small saucepan until butter is just melted. Add chopped parsley, remove from heat and set aside.
- After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with salt to taste (I opted out). Serve warm.
Source: Adapted from White on Rice Couple