garlic knots

ever since we discovered our local breadsmith carries pre-made pizza dough, it's been appearing pretty regularly on our weekly menu. i was psyched to discover that the dough can be used for more than just pizza! these knots are a perfect side to salads, pasta, etc.

| ingredients |

1 pound refrigerated store-made pizza dough
1 large garlic clove (can sub garlic powder)
3 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 cup parmigiano-reggiano, finely grated

| method |

mince a large clove of garlic and place in a small bowl. add salt and mash into garlic. add the olive oil, stir and set aside. finely chop the parsley and grate the parmesan. combine in another small bowl and set aside.

preheat oven to 400 ° F. and line a baking sheet with parchment paper.

place dough on a floured cutting board. lightly flour the top of the dough and roll out into a 10-inch by 10-inch square. using a sharp knife or pizza cutter, cut the dough in half down the middle. starting 2 inches from the top, cut from side to side. make another cut from side to side 2 inches below that. continue until you have 10 pieces that are 5 inches x 2 inches. 

lightly flour an area on your work surface and with each piece lightly dip both sides of the dough into the flour and then tie into a knot, stretching and you tie and tightening lightly. (if your pieces look too stubby you can roll them out a little more individually before tying.) place  your knots on the prepared baking sheet and continue until you have made all your knots.

bake for 18-20 minutes, or until very browned and hollow sounding when tapped. remove from oven and immediately brush with garlic oil and sprinkle with the parmesan/parsley mixture.

*knots can be made ahead and re-heated by placing in a 400° oven for 4 or 5 minutes.

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