Easy Garlic Knots

No yeast required to make these easy garlic knots – just refrigerated dough, olive oil, butter, garlic, and parsley.

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After working out last night, I was not in the mood to wait for yeast to work it’s magic in making homemade 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).

Thanks to Pillsbury, I was relieved from the confines of yeast. Besides, the most important thing about these knots is the topping. Bring on the garlic! If I hadn’t cooked the entrée first, I probably would have eaten the entire pan of garlic knots instead. Soft and flavorful, mmMmMm!

In more recent history of making these tasty delights (11 years later), I discovered that Pillsbury bread sticks are now damn near impossible to find. Thankfully, you can just buy the refrigerated pizza dough and cut it into 12 strips. Then just proceed as normal tying them into knots and coating in buttery herby garlic goodness. (Alternatively, you can roll them up into spiraled garlic rolls)

Even though I sometimes like to go the extra mile to make everything from scratch, I am not shy of a shortcut when time (or laziness) demands it. I don’t always have the time (or motivation) to cook everything from scratch so I do not expect you to do the same. Hence why this blog of mine has a healthy mix of both!

But if you’re feeling fancy, have at it and make your own dough.

Post updated 6/7/22, photos above is the original.

EASY GARLIC KNOTS

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 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

Directions

1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper, set aside.
2. Tie the dough into 12 knots and place them on the prepared cookie sheet. Bake for 10-12 minutes or until golden.
3. 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.
4. 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.

Notes

*If you cannot find pre-cut breadstick dough, use pizza dough and cut into 12 strips.

Source: Adapted from White on Rice Couple

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