Italian

Garlic Knots is for Dinner.

Garlic Knots takes 45 minutes to prepare.

Garlic Knots takes 25 minutes to cook.

Garlic Knots makes 24 servings.

The ingredients for Garlic Knots are:

Basic Pizza Dough:
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the baking sheet

Garlic Knots:
1/2 cup unsalted butter
3 tablespoons minced garlic
1 tablespoon olive oil
1 teaspoon coarse sea salt
1 ounce grated Romano cheese
1 ounce grated Parmesan cheese
2 tablespoons chopped fresh parsley

Here is how you make Garlic Knots:

Prepare Basic Pizza Dough as recipe instructs below and set aside to rise. Basic Pizza Dough: In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours. Yield: dough for 1 (15-inch) pizzaFor Garlic Knots:Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm. Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside. Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes. Bake until golden brown and risen, about 20 to 25 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.Number of Servings: 24Recipe submitted by SparkPeople user YMYSELF.

The nutritional information for Garlic Knots is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 117.9

• Total Fat: 6.4 g
• Cholesterol: 12.6 mg
• Sodium: 135.0 mg
• Total Carbs: 12.5 g
• Dietary Fiber: 0.5 g
• Protein: 2.6 g

Garlic Knots is Italian cuisine.

The dietary needs meet for Garlic Knots is Vegetarian